Louisiana Shrimp Gumbo

Description
Makes 10 servings

Ingredients

 * ½ cup butter, margarine, or oil
 * ⅔ cup flour
 * 2 cups chopped onions
 * 1 cup chopped celery
 * 1 cup chopped green bell pepper
 * 4 cloves garlic, minced
 * ½ cup sliced green onion tops, divided
 * ¼ cup chopped fresh parsley
 * 2 bay leaves
 * 1 teaspoon salt
 * ½ 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
 * filé powder

Directions

 * 1) Melt butter in large heavy pot (cast iron preferred).
 * 2) Blend in flour and stir over medium-low heat until roux is dark brown.
 * 3) Add onions, celery and green pepper; cook until vegetables are soft.
 * 4) Stir in garlic, ¼ cup onion tops, parsley, bay leaves, salt, and pepper; add hot broth.
 * 5) Simmer 2 hours.
 * 6) Add shrimp and cook 10 minutes.
 * 7) Stir in remaining ¼ cup onion tops.
 * 8) Remove bay leaves.
 * 9) Ladle into bowls.
 * 10) Stir in small amount of filé (⅛ teaspoon per cup) and top each with a mound of rice.