Shrimp Gumbo

• 2/3 c. flour
• 2/3 c. oil
• 2 c. chopped onion
• 1 c. celery, chopped
• 1/2 c. green bell pepper, chopped
• 4 cloves garlic, minced
• 1/4 c. parsley, chopped
• 1/4 c. green onion tops, chopped
• 1 1/2 qt. hot water
• 2 tsp. salt
• 1 tsp. cayenne pepper
• 1/2 tsp. pepper
• 2 lb. shrimp (raw and peeled)
• 1/4 c. green onion tops, chopped

1. Mix the oil and flour together in a 4-cup measure to make a roux.
2. Cook on High for 6 to 7 minutes until dark brown.
3. Stir and cook 30 seconds to 1 minute longer to give good dark color.
4. Add onion, celery and bell pepper to roux in measuring cup.
5. Stir and return to microwave.
6. Saute on High 3 minutes.
7. Add garlic, parsley and green onion to roux.
8. Stir and return to microwave. Saute on High 2 minutes.
9. At this time, if oil has risen to the top, pour off.
10. Slowly add enough hot tap water to bring roux to the 4-cup mark.
11. Stir and you will have a smooth, dark roux. Transfer roux to a 4-quart casserole.
12. Cooking time:
13. 12 minutes.

flour, oil, onion, celery, green bell pepper, garlic, parsley, green onion, water, salt, cayenne pepper, pepper, shrimp, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=689046 (may not work)