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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 pounds unpeeled, large fresh shrimp |
1/4 cup vegetable oil |
1/4 cup all-purpose flour |
1 medium onion, chopped |
1 medium-size green bell pepper, chopped |
1 (32-ounce) container chicken broth |
3 garlic cloves, diced |
1 teaspoon salt |
1 teaspoon black pepper |
1/2 teaspoon ground red pepper |
4 green onions, chopped |
1 to 2 teaspoons file powder |
hot cooked rice |
french bread |
Directions:
1. Peel shrimp, and devein, if desired; set aside.
2. Cook oil and flour in a Dutch oven over medium heat, whisking roux constantly until it is a dark caramel color (about 12 minutes).
3. Reduce heat to low; add onion and bell pepper, and saute 5 minutes or until tender.
4. Add broth gradually, stirring until blended. Stir in garlic and next 3 ingredients; cover and simmer, stirring occasionally, 30 minutes.
5. Add shrimp and green onions; cook, covered, 10 minutes or just until shrimp turn pink.
6. Remove from heat, and stir in file powder. Let stand 10 minutes before serving; serve over rice with French bread.
7. Prep: 30 min., Cook: 1 hr., Stand: 10 min.
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