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Description Edit

Makes 10 servings

Ingredients Edit

Directions Edit

  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.
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