Packets of dried shrimp are sold most everywhere in Cajun country, but if you live outside Louisiana, you will find them in every Asian food market. You can make your own roux by
following the instructions here. I like a fortified stock in this recipe, so I use both a shrimp (or seafood) stock and the dried shrimp; feel free to use water only with the dried shrimp. Thicker than a gumbo, the stew-like consistency is dependent on enough roux; add more if necessary. Salt this recipe carefully, both shrimp stock and dried shrimp tend to be salty, so use only enough salt at the very end to adjust to your taste. This dish should be spicy, so bring out the heat-seeking arsenal at the table for your guests to punch it up a notch or two. I’m suggesting one boiled egg per serving, but feel free to put an entire dozen in this pot; I guarantee they’ll disappear.