Shrimp Egg Stew

1 cup four

1 cup oil

1/2 bell pepper, chopped

1 white onion, chopped

2 quarts water

5 pounds large shrimp, deveined

Red pepper

Salt

Garlic powder

1/2 cup fresh green onions, chopped

3/4 cup fresh parsley, chopped

12 boiled eggs, peeled

Make dark chocolate-colored roux with flour and oil. Add bell pepper and onions to cool off roux. Add water and simmer on low, stirring occasionally for one and a half hours. Add shrimp, red pepper, salt and garlic powder to taste. Let cook 5 more minutes. Add green onions, parsley and eggs. Let sit 25 minutes before serving.

Serves 8.

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Seafoods

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Cajun Country -- New Iberia, Louisiana