4 ½ pounds fresh medium-size shrimp peeled reserving peelings and heads 1 ½ gallons water 1 yellow onion, halved 2 stalks celery, halved 1 carrot 1 TBS salt 1 TBS black pepper 1 cup cooking oil 1 ¼ cups all-purpose flour 2...

• 4 ½ pounds fresh medium-size shrimp peeled reserving peelings and heads
• 1 ½ gallons water
• 1 yellow onion, halved
• 2 stalks celery, halved
• 1 carrot
• 1 TBS salt
• 1 TBS black pepper
• 1 cup cooking oil
• 1 ¼ cups all-purpose flour
• 2 large onions, chopped
• 3 stalks celery, finely chopped
• 1 medium bell pepper, chopped
• 1 15-ounce can stewed tomatoes
• 4 cloves garlic, crushed
• 1 gallon shrimp stock from above
• 2 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• ½ tsp cayenne pepper
• 1 tsp Tabasco sauce
• 2 whole bay leaves
• ½ tsp basil
• 1 TBS Worcestershire sauce
• 1 cup green onions, sliced
• ½ cup fresh parsley, chopped
• File’ powder

1. Into a stock pot bring water and next 5 ingredients to a boil; add shrimp peelings and heads and reduce to simmer for 1 hour; strain stock and reserve
2. In a large Dutch oven, heat oil and add flour, whisking constantly until smooth; cook on medium-high temperature until roux turns dark reddish brown
3. Add chopped onions, celery, and bell pepper and sauté stirring constantly until vegetables have wilted
4. Add tomatoes and garlic and continue cooking additional 8 minutes; breaking tomatoes into smaller pieces
5. Slowly add the shrimp stock, stirring to blend well
6. Add the salt and next 8 ingredients, simmer uncovered for at least 2 hours
7. About 30 minutes before serving add the shrimp, green onions, and parsley
8. Serve over steamed rice with file’ powder available to individual servings

Serves 8-10