Gumbo Casserole With Creamed Garlic Shrimp

• 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

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.

shrimp, creole seasoning, bacon, allpurpose, vegetable oil, onion, green bell pepper, celery, garlic, thyme, oregano, salt, pepper, green onions, chicken broth, whipping cream, directions, freshly grated parmesan cheese

Taken from www.food.com/recipe/gumbo-casserole-with-creamed-garlic-shrimp-265127 (may not work)