Egg Etouffée

Description
Contributed by Catsrecipes Y-Group
 * Makes 4 to 6 servings

Ingredients

 * 1½ sticks (12 tablespoons) butter
 * 2 tablespoons flour
 * 4 cups chopped onions
 * 2 cups chopped bell peppers
 * 2 cups chopped celery
 * ¼ pound chopped ham
 * 2 teaspoons chopped garlic
 * 1 dozen hard-boiled eggs, peeled and halved lengthwise
 * 1 teaspoon salt
 * ½ teaspoon cayenne
 * 2 cups chicken stock, ham stock, or water
 * 6 tablespoons chopped parsley
 * ½ cup chopped green onions

Directions

 * 1) Melt the butter in a large skillet over medium heat.
 * 2) Sprinkle on the flour and cook, stirring constantly, until the roux turns a light tan.
 * 3) Add the onions, bell peppers, celery, and ham, and sauté until the onions are soft and golden, about 10 minutes. (the roux should darken further during this cooking).
 * 4) Add the garlic, eggs, salt, and cayenne and cook for 2 minutes.
 * 5) Add the stock or water little by little, stirring the whole time to avoid lumps.
 * 6) Bring to a boil.
 * 7) Reduce heat to medium-low and simmer for 6 to 8 minutes, stirring occasionally.
 * 8) Add the parsley and green onions.
 * 9) Stir and cook for about 2 minutes more.
 * 10) Serve right away.