Louisiana Shrimp Gumbo

Description
Makes 10 servings.

Ingredients

 * 1/2 cup butter, margarine, or oil
 * 2/3 cup flour
 * 2 cups chopped onions
 * 1 cup chopped celery
 * 1 cup chopped green bell pepper
 * 4 cloves garlic, minced
 * 1/2 cup sliced green onion tops, divided
 * 1/4 cup chopped fresh parsley
 * 2 bay leaves
 * 1 teaspoon salt
 * 1/2 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
 * file powder

Directions
Melt butter in large heavy pot (cast iron preferred). Blend in flour and stir over medium-low heat until roux is dark brown. Add onions, celery and green pepper; cook until vegetables are soft. Stir in garlic, 1/4 cup Onion tops, parsley, bay leaves, salt, and pepper; add hot broth. Simmer 2 hours.

Add Shrimp and cook 10 minutes. Stir in remaining 1/4 cup Onion tops. Remove bay leaves. Ladle into bowls. Stir in small amount of file (1/8 teaspoon per cup) and top each with a mound of rice.