Shrimp Stew 2

2 lb peeled shrimp
4 sliced, boiled eggs
1 cup chopped onions
1 cup chopped bell peppers
1 cup flour
5-6 cups water
3/4 cup cooking oil
2 tsp parsley flakes
4 tsp seasoned salt or season to taste
Black pepper if desired.

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.

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Cajun Country -- New Iberia, Louisiana