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Cooked long grain white rice, accompaniment
In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring constantly, to make a light roux, just a bit darker than peanut butter. Add the onions, celery, bell peppers, green onions, garlic, salt, and pepper and cook, stirring to combine. Add about 1/2 cup or so of stock and keep cooking, stirring constantly until the vegetables are soft, about another 10 minutes.
Add the sherry and bay leaves and cook for 2 to 3 minutes. Add the remaining stock and shrimp and return to a boil. Reduce the heat and simmer until thickened, about 10-15 minutes. Add the lemon juice and filé powder, stir in the parsley, and cook for five more minutes.
Remove from the heat and adjust the seasoning, to taste. Remove the bay leaves. Let stand to cool and thicken.
Serve over rice, garnished with additional parsley.
Some recipes call for a few shots of Worcestershire sauce or lousiana style hot sauce. I prefer mine without adding either, but experimentation is always good.
Number of Servings: 4
Time to Prepare: 45-60 minutes