Bring a large pot to medium-high heat, and add oil coating the bottom of the pot.
In another pot, add water, bring to a boil, and then add eggs. Cook eggs for 10-15 minutes over high heat.
Once the oil in the large pot is hot, add roux. Stir roux and oil continuously until you have a sauce the color of dark chocolate.
Add in Holy Trinity mix and continue to stir until evenly combined with roux.
Add 1 cup of shrimp stock, and stir until the gravy starts to thicken. Add more liquid as needed, and season with 8020 Creole BBQ rub and Tony Chachere’s seasoning.
Peel eggs and cut into halves and place in stew. The egg yolks will thicken the gravy as well. Gently stir, as you don’t want to dissolve all of the egg yolk in the gravy. Add a little water if gravy becomes too thick.
Set heat to medium-high and add shrimp, stirring occasionally. Cook for 15 minutes or until shrimp become pink.
Serve stew overrice.
