Gumbo Casserole With Creamed Garlic Shrimp - cooking recipe

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

Preparation

Preheat oven to 350 degrees.
Combine shrimp and Creole seasoning in a medium bowl; set aside.
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.
Add 1/3 c onion and next 3 ingredients; cook 5 minutes or until tender.
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.
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.
Stir in cooked pasta; toss well to combine. Pour into a lightly greased 13\" x 9\" baking dish. Sprinkle with Parmesan cheese.
Bake, uncovered, for 20 minutes or until thoroughly heated. Garnish with additional green onions is desired.