Hey Everybody!  Today we are are celebrating over 10,000 hits on my new website. We are cooking a shrimp stew for dinner. We haven't eaten it yet, but it looks delicious. We got our shrimp from Tommy's Fish House in Prairieville and the herbs from our garden. Here are some pictures and the recipe. Enjoy!!!

          Till next time,
             jrfoodcritic

1 cup oil
1cup flour
1 box seafood stock (32 oz.)
2 lbs. shrimp
1 large onion
1 large bell pepper
2 stalks of celery
3 cloves of garlic
6 eggs
salt & pepper to taste

In large pot, mix oil and flour. Cook roux to a little darker brown that a paper bag. Stir constantly. In a food processor, chop onion, bell pepper, celery and garlic. When roux is ready, add vegetables and cook for 2-3 minutes. Add stock a little at a time and stir constantly. Let roux and stock simmer for 1 hour. Add Shrimp and let them cook for about 10 minutes. While simmering, crack 6 eggs into stew and don't stir as to not break the yolk.  Let cook for 30 minutes and serve over rice.  Enjoy!