Gumbo

Ingredients

• 1 teaspoon pepper black
• 32 ounce chicken broth 
• 8 servings rice hot cooked
• 1 teaspoons filé powder 
• 0.3 cup flour all-purpose
• 8 servings bread french
• 3  garlic cloves diced
• 1 medium size bell pepper green chopped
• 4  green onions chopped
• 0.5 teaspoon ground pepper red
• 1 medium onion chopped
• 1 teaspoon salt 
• 2 pounds shrimp fresh unpeeled
• 0.3 cup vegetable oil 

Equipment

• whisk
• dutch oven

Directions

1. Peel shrimp, and devein, if desired; set aside.
2. Cook oil and flour in a Dutch oven over medium heat, whisking roux constantly until it is a dark caramel color (about 12 minutes).
3. Reduce heat to low; add onion and bell pepper, and saute 5 minutes or until tender.
4. Add broth gradually, stirring until blended. Stir in garlic and next 3 ingredients; cover and simmer, stirring occasionally, 30 minutes.
5. Add shrimp and green onions; cook, covered, 10 minutes or just until shrimp turn pink.
6. Remove from heat, and stir in file powder.
7. Let stand 10 minutes before serving; serve over rice with French bread.
8. Prep: 30 min., Cook: 1 hr., Stand: 10 min.