Southern Living
8 cups


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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


Peel shrimp, and devein, if desired; set aside.

Cook oil and flour in a Dutch oven over medium heat, whisking roux constantly until it is a dark caramel color (about 12 minutes).

Reduce heat to low; add onion and bell pepper, and saute 5 minutes or until tender.

Add broth gradually, stirring until blended. Stir in garlic and next 3 ingredients; cover and simmer, stirring occasionally, 30 minutes.

Add shrimp and green onions; cook, covered, 10 minutes or just until shrimp turn pink.

Remove from heat, and stir in file powder. Let stand 10 minutes before serving; serve over rice with French bread.

Prep: 30 min., Cook: 1 hr., Stand: 10 min.

Created date

December 2001