2/3 cup vegetable oil
3/4 cup all-purpose flour
2 cups finely chopped onion
6 cloves garlic, diced
1 cup finely chopped celery
1 cup finely chopped green bell pepper
2 bay leaves
1 lemon, juiced
1 (6 ounce) can tomato paste
1 (10 ounce) can canned tomatoes, drained and chopped
3 pounds shrimp, peeled and deveined
1 tablespoon Worcestershire sauce
Ground black pepper to taste
Salt to taste
Chili powder to taste
Hot sauce to taste
In a medium saucepan, over medium heat, pour in oil and flour to make a roux.
Cook together until smooth, stirring constantly, but do not brown.
Stir in onions and sauté for 2 minutes. Stir in garlic, celery, bell pepper, bay
leaves, lemon juice, tomato paste, tomatoes and shrimp. Add enough water just to
Cook slowly until shrimp are pink and tender; stirring occasionally. Season with
salt, pepper, chili powder and hot sauce to taste.
Makes 6 servings.