Egg Etouffée

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== 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 ==
# 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 sauté 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.
Category:Bell pepper Recipes
Category:Cathy's Recipes
Category:Celery Recipes
Category:Chicken stock and broth Recipes
Category:Green onion Recipes
Category:Ham Recipes
Category:Hard-boiled egg Recipes
Category:Onion Recipes
Category:Parsley Recipes