Eula Mae's Cajun Kitchen by Eula Mae Dore

Author:Eula Mae Dore
Language: eng
Format: epub
Publisher: Harvard Common Press

Dried Shrimp and Egg Gumbo

“My husband and I used to dry shrimp and it was quite a process and a lot of work, but the dried shrimp could be used when we didn’t have fresh shrimp to add to gumbos or stews. The dried shrimp have an intense flavor and can be cooked along with fresh shrimp to make this gumbo.”

“To dry the shrimp, small or medium-size shrimp are first boiled in heavily salted water until the shell separates from the shrimp meat. The shrimp are then deheaded, then dried in screen boxes on the tin roof of a building in the sun. The boxes have legs so that the shrimp do not toughen on the hot tin. It usually is done when there’s a dry north wind. The shrimp are raked and turned in the shallow boxes until the shells fly off. The shrimp must be turned often until they are perfectly dried. It was a lot of work and so hot, but when we wanted dried shrimp, we had to do it ourselves.”

Indeed, the dried shrimp give this gumbo a very powerful taste. Dried shrimp and dried shrimp powder can be found in many Asian and Chinese markets. Of course, in south Louisiana, you’ll find it in supermarkets, country grocery stores, seafood markets, and convenience stores.

The practice of poaching eggs in stews and gumbos has been around for a long, long time. Eggs were always plentiful because just about everyone had chickens. The eggs were often poached in meatless stews, like potato stew, to provide a heartier meal. Sometimes, hard-boiled eggs (peeled and finely chopped) are used to garnish shrimp stew, local Friday fare. The locals like to mash the eggs into the gravy to make it even thicker than it already is.

Eula Mae offers this tip about making gumbos: Be sure to add enough water when you begin cooking the gumbo. It’s best not to add it during the cooking time.

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