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Cajun and Creole   -   Ida Stew   adapted from Cookin With Queen Ida

Description
Ingredients	6 Cups Water 2 Cups Stock 3/4 Cup Roux 4 Medium Carrots -- diced 4 Medium Potatoes -- diced 3 Medium Turnips -- diced 1 Pound Shallots -- coarsely chopped 1 Large Yellow Onion -- chopped 1/2 Cup Parsley -- chopped Salt And Pepper -- to taste Cayenne -- to taste 4 Cloves Garlic -- chopped 4 Medium Hard-Boiled Eggs -- optional
Directions	Combine water and broth in large stock pot. If you have more broth, you can substitute it for water. When warm, stir in roux. Add remaiing ingredients except eggs. Boil, reduce heat, simmer uncovered, 30 minutes. During the last few minutes of cooking, drop the eggs into the stew allowing them to warm through. 1 egg in each serving bowl.
Serves	4
Time to Make	0:00

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