Put flour and cooking oil into an iron skillet. Heat stirring constantly until dark brown. Add onions and bell peppers to roux. Cook until onions are clear. Pour the roux mixture into a large pot then add shrimp, parsley, water, seasoned salt and pepper. Cook over a medium heat until mixture comes to a boil. When shrimp are cooked add the sliced egg. Cook for an additional five minutes. Serve over white rice.
Cajun Country -- New Iberia, Louisiana