| | Directions | | Mix oil and flour in a heavy skillet to make roux. Cook until medium dark brown, stirring mixture constantly. This takes about 40 to 50 minutes on the stove. When done, put roux in 4 quarts of water on medium heat; stir until roux is dissolved. Add onion, celery and bell pepper. Let cook for 1 hour on medium heat. Add green onion, shrimp (or other meat) and seasonings; cook for 30 minutes. Serve over steaming rice. |
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| Ingredients | | - |  | 3/4 cup cooking oil |
| - | | 1 cup flour |
| - | | 4 quarts water |
| - | | 2 onions, chopped |
| - | | 2 stalks celery, chopped |
| - | | 1 cup bell pepper, chopped |
| - | | 1 cup green onion, chopped |
| - | | 2 pounds medium shrimp (or crab, chicken, sausage, crawfish tails, wild duck or goose-whatever suits your fancy) |
| - | | 1/2 tablespoon Red Pepper |
| - | | 2 tablespoons salt |
| - | | 1 teaspoon file, optional or season to your taste |
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