Gumbo Casserole With Creamed Garlic Shrimp

Submitted by Ewalla

"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."

 

• Ready In: 2hrs 2mins
• Ingredients: 18
• Serves: 8-10

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.