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In a heavy bottom pot, heat the oil. Then add in the onions, green pepper, and celery. Sauté until the onions are just starting to get tender and the celery has brightened, about 3-5 minutes.
Stir in the garlic and tomato paste. When the garlic is fragrant, add the yam, sweet potato, and Andouille sausage to the pot. Stir well to combine. Season with celery salt and the Cajun spice blend.
Sprinkle flour over the contents of the pot and mix until the flour is absorbed and coating everything. Then pour in the broth and stir. Bring to a rolling simmer.
Simmer the stew until the potatoes are tender around the edges, about 8-10 minutes. Then add the colossal prawns to the pot, pressing them into the broth so they are completely covered.
Create small divots on the surface and add in the eggs. Cover the pot and let the eggs cook until the whites are opaque and the yolks are just starting to set, about 5-8 minutes. Then stir the eggs into the stew to create a creamy broth.
Let the eggs finish cooking for about 3-5 more minutes. Stir well, then serve hot and enjoy!