The Roux

In a large pot, heat the oil then add the flour and stir until the roux is a little darker than cocoa, like the color of milk chocolate.

The Stew

Add the onions, celery, bell pepper,  and cook for about 10 minutes or until they are soft, stirring the garlic in during the last few minutes.

Pour in the water and bring it to a slow boil, cooking for 30 minutes uncovered.

Skim any oil off of the top of the stew.

Add the shrimp, seasonings, parsley, and green onions and cook on a slow boil for 15 minutes, slightly covered, and lower heat. 

Taste to adjust the seasoning and add very little water at a time if the stew is too thick or the roux taste is too strong, then turn off the heat from the pot.

After the stew stops bubbling, crack the eggs one at a time into a small bowl and pour them into the gravy, being careful to evenly space them 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.