There are two ways to make Shrimp Stew With Eggs. One is to boil the eggs and add them to the stew’s gravy, but recently I’ve discovered another way that I think I might like better. It starts with a rich roux then ends with freshly cracked eggs poured right into the gravy for poaching. A delicious denouement to another classic Cajun dish. If you like a soft-centered egg, you may prefer it this way, too!
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My MaMaw Greene is remembered for her Shrimp Stew With Eggs along with many other things. What I loved about her most were her hospitality and her style. She was a shopper and a good dresser (a bit on the flashy side). Always a giver and loved making people feel welcome in her home by continually asking if they wanted something to eat or drink. Yes, trying to say no to her was exhausting!
Back to her shrimp stew. It was made with the nearby fresh Gulf shrimp which she didn’t have to catch, but she did have to spend time peeling. Now that I’m older I’ve come to understand it was a labor of love. Not just for us but for the love of eating that fresh catch of shrimp.
If you’re looking for an easy way to peel shrimp, here’s a post about The Shrimp Tool. Using this handy gadget has saved me time and makes less mess in the kitchen.
After preparing the shellfish MaMaw would chop the vegetables.
Next, she’d make a roux and simmer those vegetables in it.
Now, I don’t know if she did this, but I add water and let that sauce cook for at least a half hour. Something amazing happens to the roux, vegetables, and water during this time. It’s the start of something beautiful!
The shrimp go in next then the fresh chopped green onions and parsley.
This is the time my grandmother would boil and peel the eggs and add them to the stew. A friend of mine slices into the egg whites before adding them to the gravy to ensure more flavor gets into the eggs. Yum!
Another Way for Shrimp And Egg Stew
This summer our family has a new addition with the wedding of my niece, Camille to her Brian. One of the first things I heard about this young man was that this past Mother’s Day he made his momma a Shrimp Stew With Eggs. But not like our Cajun family with boiled eggs. His Cajun family adds the fresh eggs right into their shrimp stew.
How sweet that he cooked for his momma that day and how interesting the differences families have in cooking! I had never heard of this way before and had to know how he does it. So at their wedding, he took the time to tell me. By the way, it was a beautiful wedding and the jambalaya his family prepared was delicious. Another one of their specialties!
In this new-to-me method, you have to cut the heat off from the pot, so the stew stops bubbling completely. Then you crack the eggs into a small dish pouring them into the stew, leaving enough room between them not to stick together. There are no stringy eggs left in the stew by using this method.
Turn the heat back on and cover the pot to allow the stew to softly boil and let the steam poach the eggs until they are white but still soft in the center. The eggs are delicious in this stew taking on the taste of the shrimp and rich gravy flavored and thickened by the roux.