Ingredients
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup margarine
1/4 cup flour
1 teaspoon salt
1/2 teaspoon gumbo file’ powder
1/8 teaspoon cayenne pepper
1 cup heavy cream
1 cup milk
1 lb. cooked and cleaned small shrimp, tails removed
1/2 cup grated Parmigiano Reggiano cheese
1 cup shredded Monterey jack cheese
1/2 cup dry bread crumbs
Garnish:
celery leaves
Preparation
Heat oven to 350 degrees. Sauté onion and celery in margarine in a large skillet over medium heat 4-5 minutes until onion is clear. Stir in flour, salt, gumbo file’ powder and cayenne pepper to make a roux. Slowly add cream and milk, stirring constantly until mixture just begins to thicken. Remove from heat and stir in shrimp and cheeses. Pour into 2-quart casserole dish that has been sprayed with non-stick spray. Bake for 20-25 minutes until mixture is bubbly. Sprinkle with bread crumbs and return to oven for 5 minutes. Garnish with celery leaves.
