Louisiana Shrimp Gumbo

Description

Makes 10 servings

Ingredients

• ½ cup butter, margarine, or oil
• ⅔ cup flour
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 4 cloves garlic, minced
• ½ cup sliced green onion tops, divided
• ¼ cup chopped fresh parsley
• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ground red pepper
• 2 quarts hot chicken broth or water
• 2 pounds raw shrimp, peeled and deveined
• 3 to 4 cups hot cooked rice
• filé powder

Procedures

1. Melt butter in large heavy pot (cast iron preferred).
2. Blend in flour and stir over medium-low heat until roux is dark brown.
3. Add onions, celery and green pepper; cook until vegetables are soft.
4. Stir in garlic, ¼ cup onion tops, parsley, bay leaves, salt, and pepper; add hot broth.
5. Simmer 2 hours.
6. Add shrimp and cook 10 minutes.
7. Stir in remaining ¼ cup onion tops.
8. Remove bay leaves.
9. Ladle into bowls.
10. Stir in small amount of filé (⅛ teaspoon per cup) and top each with a mound of rice.