ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube


Yield 8 cups


  • 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

How to Make It

  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.