8 cups

How to Make It

Step 1

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

Step 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).

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Ratings & Reviews

AllyBK's Review

January 10, 2009
My husband LOVES this recipe. He's not a shrimp fan so I do use chicken instead. I just cut up chicken and put it in the stock for the entire time. I also add andouille sausage when I add the green onions. If you add the sausage you probably want to leave out or cut back on the red pepper.