Egg Stew

By davethibodeaux

Ingredients

• 3 ½ cups Water
• 2 heaping servings Roux
• 1 Onion, medium
• 6 or 8 Boiled eggs

Preparation

Step 1

Bring water to a boil,
Add roux, stir until roux is dissolved
Turn heat down so roux won’t run over.
Chop onion and add to mix.
Salt & pepper to taste.
Cook for 1 to 1 ½ hours.
Add eggs cut in half.
Cook just until stew has the taste of eggs.
Serve over rice.