re: WFST: Saints made me drink edition

Glass, sorry to tell you, but I didn't really follow a recipe. I like shrimp stew to be heavy on the roux. So, dark roux and the trinity. Didn't have shrimp heads, so I used gumbo crabs and lobster base to flavor the stock. I let the gumbo crabs simmer for more than an hour.

I did the eggs two ways (because I've never made it with hard boiled eggs before). I boiled some in a separate pot, and I cracked a couple of eggs into the simmering stew (before I added the shrimp) and let them poach. Then I added the raw shrimp and brought it back up to a simmer, then turned off the fire. Added a couple of hard boiled eggs, covered the pot, and let it sit for 30 minutes. Tasted and adjusted the seasoning.

In my bowl is one of the poached eggs. You can see the yolk on the right and some of the cooked egg white on the left. Will try some with a hard boiled egg cooked separately later.

Sorry, I'm not a good recipe person like Gris is.