Description
This rich shrimp stew starts with a roux, then ends with freshly cracked eggs poured into the gravy to poach. Delicious on a bed of rice!
Ingredients
Units
Scale
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 1/2 cups onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup bell pepper, chopped
- 4 pods garlic, pressed
- 6 cups water
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon salt
- 2 pounds of shrimp, peeled and cleaned
- 1/4 cup green onions, sliced
- 1/4 cup parsley, chopped
- 8 whole eggs
Instructions
The Roux
- In a large pot, heat the oil, then add the flour and stir until the roux is slightly darker than cocoa, like milk chocolate.
The Stew
- Add the onions, celery, and bell pepper, then cook for about 10 minutes, stirring in the garlic during the last few minutes, until they are soft.
- Pour in the water and bring it to a slow boil, then cook uncovered for 30 minutes.
- Skim any oil off the top of the stew.
- Add the shrimp, seasonings, parsley, and green onions, then cook over low heat in a slow boil for 15 minutes, slightly covered.
- Taste to adjust the seasoning, and add very little water at a time if the stew is too thick or the roux tastes too strong; then turn off the heat.
- After the stew stops bubbling, crack the eggs one at a time into a small bowl, then pour them into the gravy, being careful to space them evenly in the sauce.
- Turn the heat back on and allow the stew to come to a slow boil.
- Cover the pot and let the steam poach the eggs for about 10 minutes or until the center is cooked to your preference.
- Serve over cooked rice.
Notes
Make sure the shrimp are clean, with the black line removed from their backs, and that they have no shells left on them.
