Gumbo Casserole With Creamed Garlic Shrimp

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 water
• 2 cups whipping cream
• 1 lb spaghetti, cooked according to package directions
• 1 cup freshly grated parmesan cheese

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Combine shrimp and Creole seasoning in a medium bowl; set aside.

3. 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. 4

   Add 1/3 c onion and next 3 ingredients; cook 5 minutes or until tender.

5. 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. 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. 7

   Stir in cooked pasta; toss well to combine. Pour into a lightly greased 13” x 9” baking dish. Sprinkle with Parmesan cheese.

8. 8

   Bake, uncovered, for 20 minutes or until thoroughly heated. Garnish with additional green onions is desired.