Egg Etouffée

EGG ETOUFFEE 1 1/2 sticks (12 tablespoons) butter 2 tablespoons flour 4 cups chopped onions 2 cups chopped bell peppers 2 cups chopped celery 1/4 pound chopped ham 2 teaspoons chopped garlic 1 dozen hard-boiled eggs, peeled and halved lengthwise 1 teaspoon salt 1/2 teaspoon cayenne 2 cups chicken stock, ham stock, or water 6 tablespoons chopped parsley 1/2 cup chopped green onions

Melt the butter in a large skillet over medium heat. Sprinkle on the flour and cook, stirring constantly, until the roux turns a light tan. Add the onions, bell peppers, celery, and ham, and saut� until the onions are soft and golden, about 10 minutes. (The roux should darken further during this cooking.) Add the garlic, eggs, salt, and cayenne and cook for 2 minutes.

Add the stock or water little by little, stirring the whole time to avoid lumps. Bring to a boil. Reduce heat to medium-low and simmer for 6 to 8 minutes, stirring occasionally. Add the parsley and green onions. Stir and cook for about 2 minutes more. Serve right away. MAKES 4 to 6 servings

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 * Catsrecipes Y-Group