Gumbo Casserole with Creamed Garlic Shrimp

Ingredients

• 2 tablespoons add carrot and onion to bacon fat . cook 
• 0.3 cup celery finely chopped
• 0.5 cup chicken broth 
• 1 pound pasta like spaghetti uncooked cooked
• 1 tablespoon creole seasoning with tony chachere's)
• 1 teaspoon thyme leaves dried
• 3 tablespoons flour all-purpose
• 2  garlic cloves minced
• 0.3 cup bell pepper green finely chopped
• 4  green onions chopped
• 8 servings garnish: additional green onions chopped
• 0.3 cup onion finely chopped
• 1 teaspoon oregano dried
• 1 cup parmesan cheese freshly grated
• 0.5 teaspoon pepper 
• 0.8 teaspoon salt 
• 2 pounds shrimp fresh unpeeled
• 1 tablespoon vegetable oil 
• 2 cups whipping cream 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Peel and devein shrimp, if desired.
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 cup onion and next 3 ingredients; cook 5 minutes or until tender.
5. Add thyme and next 3 ingredients; cook 1 minute, stirring constantly.
6. Add shrimp and 4 green onions; cook over medium-high heat 3 minutes or until shrimp are almost done; transfer to a large bowl.
7. Add broth to skillet, scraping bottom of skillet to loosen browned bits.
8. Add whipping cream. Bring to a boil over medium-high heat; reduce heat, and simmer 6 minutes.
9. Add to shrimp. Stir in cooked pasta; toss well to combine.
10. Pour into a lightly greased 13" x 9" baking dish.
11. Sprinkle with Parmesan cheese.
12. Bake, uncovered, at 350 for 20 minutes or until thoroughly heated.
13. Garnish, if desired.