Shrimp Creole

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 saut� for 2 minutes. Stir in garlic, celery, bell pepper, bay leaves, lemon juice, tomato paste, tomatoes and shrimp. Add enough water just to cover.

Cook slowly until shrimp are pink and tender; stirring occasionally. Season with salt, pepper, chili powder and hot sauce to taste.

Makes 6 servings.