1 C Flour
1 C Oil
2 C Celery — chopped
2 Bay Leaves
2 Cn Tomatoes, Hunt’s=AE Choice-Cut Diced
3 Tsp Salt
1/2 Tsp Black Pepper
2 Tbsp Green Onion Tops — chopped
1/2 C Bell Pepper — chopped
2 clove Garlic — minced
3 lb Shrimp — cleaned
2 sm Tomato Paste
1/4 tsp Red Pepper
2 tbsp Fresh Parsley — chopped
1 tsp Worcestershire=AE Sauce
6 C Water
Make roux of flour and oil. Brown over low heat, stirring constantly. Add seasonings, onions, celery, bell pepper and garlic. Cook until soft. Add tomatoes and paste. mix well and cook about 5 minutes. Add water. Let simmer 1 1/2 hrs. Add shrimp, cook about 20 minutes. Add onion tops and parsley. Serve over rice.
Source: Pots, Pans and Pioneers II