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Shrimp & Egg Stew


2- onions
1- bell pepper
4 – ribs of celery
1- bundle of green onions
2 – tablespoons of garlic
3- pounds of peeled and Deveined shrimp
1- dozen extra-large eggs
1.5 to 2 cups of dark roux( I make beforehand )
About 5 quarts of hot water
1- stick of butter
Cajun seasoning

1. Sauté onions, bell pepper, and celery in butter for 30 minutes
2. Add roux to pot and brown another 5 to 10 minutes
3. Add water, garlic, and seasoning them bring too slight boil
4. Stir frequently till roux is dissolved
5. Simmer on low for 2 to 2 1/2 hours
6. Crack raw eggs in stew and simmer on low for another 10-15 minutes ( do not stir)
7. Add shrimp and bring back up to simmer for 3-5 minutes
8. Turn off
9. Serve over a bed of rice and top with green onions if desired

10. Enjoy

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