4 pounds peeled raw shrimp
1/4 cup flour
1/4 cup vegetable oil
1 cup chopped onions
1 cup chopped celery
1 cup chopped bell pepper
2 cloves garlic, minced
1 6oz can tomato paste
1 16oz can stewed tomatoes
1 8oz can tomato sauce
1 cup water
3 bay leaves
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1/2 cup chopped parsley
Salt & lemon pepper to taste
Cayenne or tabasco pepper to taste
Make a dark brown roux of flour and oil (or bacon grease) in a large heavy pot, adding water very slowly after desired color achieved.
Add vegetables and saute until soft.
Add tomato paste and mix well with vegetables, cooking until it almost turns color. Add all other ingredients except the shrimp and parsley.
Simmer slowly for one hour, covered, stirring occasionally.
Add shrimp and cook until done, 5 minutes or more depending on size.
Add parsley at the same time. Serve over hot rice.
(Tastes even better the next day)