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Peel the shrimp and reserve the shells and heads.
Refrigerate the
shrimp and put the shells and heads in a large
saucepan. Add the
water, quartered onions, bay leaves, and 1 tablespoon
of the salt.
Bring to a boil, then reduce the heat to medium
and simmer,
uncovered, for 30 minutes. Remove from the heat
and strain through a
fine-mesh strainer. Discard the peelings and set
aside the shrimp
stock.
Combine the oil and flour in a large cast-iron
pot or enameled
cast-iron Dutch oven over medium heat. Stirring
slowly and
constantly, make a roux the color of peanut butter,
15 to 20 minutes.
Add the chopped onions, bell peppers, and celery,
and cook, stirring
until soft, 6 to 8 minutes. Add the shrimp stock
and whisk to blend
with the roux. Bring to a boil, then reduce the
heat to medium-low
and simmer, uncovered, for 1-1/2 hours.
Add the shrimp, the remaining 1/2 teaspoon salt,
and the cayenne,
and cook for about 20 minutes. Remove from the
heat and stir in the
parsley. Ladle into individual soup bowls, garnish
with the chopped
eggs, and serve hot. The stew can also be served
over white rice.
