Combine the onion, bell pepper and celery in a medium size bowl and set aside.
In a large skillet (preferably not a non-stick type) heat the oil over high heat until it begins to smoke, about 4 minutes. Gradually add the flour, whisking constantly with a long-handled metal whisk until smooth. Continue cooking, whisking constantly, until the roux is dark red-brown to black, about 3 to 4 minutes (being careful not to let it scorch or splash on your skin). Immediately stir in the vegetable mixture and cook about 2 minutes, stirring constantly. Add the seasonings and Tabasco; cook for about 2 minutes, stirring almost constantly. Stir in the shrimp, then cook about 2 minutes more, stirring occasionally. Remove from heat.
Meanwhile, place the stock or water and garlic in a 4-quart saucepan. Bring to a boil. Stir in the shrimp mixture until roux is dissolved. Return to a boil; reduce heat and simmer till shrimp are cooked and flavors married, about 20 minutes, stirring occasionally.
Add 6 of the whole eggs to the gumbo; cut the remaining 3 eggs in half and add. Turn heat to high and return mixture to a boil; then remove from heat and let sit 10 minutes. Skim oil from top and serve immediately.
To serve, place 1/4 cup rice in each serving bowl; add 1 whole egg and 1 egg half to each. Spoon about 1 cup gumbo over the top.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana