Gumbo Casserole With Creamed Garlic Shrimp |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 10 |
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This is a recipe from a Southern Living magazine. I used it for a party and everyone loved it. Can easily be doubled for more guests. Ingredients:
2 lbs shrimp, peeled and deveined |
1 tablespoon creole seasoning (i used tony chachere's) |
2 tablespoons bacon drippings (i used butter) |
3 tablespoons all-purpose flour |
1 tablespoon vegetable oil |
1/3 cup onion, finely chopped |
1/3 cup green bell pepper, finely chopped |
1/2 cup celery, finely chopped |
2 garlic cloves, minced |
1 teaspoon dried thyme |
1 teaspoon dried oregano |
3/4 teaspoon salt |
1/2 teaspoon pepper |
4 green onions, chopped |
1/2 cup chicken broth or 1/2 cup water |
2 cups whipping cream |
1 lb spaghetti, cooked according to package directions |
1 cup freshly grated parmesan cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Combine shrimp and Creole seasoning in a medium bowl; set aside.
3. Cook bacon drippings, flour, and oil in a large skillet over medium heat, whisking constantly, 20 to 25 minutes or until roux is the dark brown color of pecan shells.
4. Add 1/3 c onion and next 3 ingredients; cook 5 minutes or until tender.
5. Add thyme and nest 3 ingredients; cook 1 minute, stirring constantly. Add shrimp and 4 green onions; cook over medium-high heat 3 minutes or until shrimp are almost done; transfer to a large bowl.
6. Add broth to skillet, scraping bottom of skillet to loosen browned bits, Add whipping cream. Bring to a boil over medium-high heat; reduce heat, and simmer 6 minutes. Add to shrimp.
7. Stir in cooked pasta; toss well to combine. Pour into a lightly greased 13” x 9” baking dish. Sprinkle with Parmesan cheese.
8. Bake, uncovered, for 20 minutes or until thoroughly heated. Garnish with additional green onions is desired.
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