2-3 lbs. shrimp, peeled (reserve shells and heads)
1/3 c. oil
1/4 c. flour
2 cans tomato sauce
1 can tomato paste
1 med. onion
1 sm. bell pepper
4 cloves garlic
2-3 tbsp. sugar
2 tbsp. Tony Chachere's (or similar) creole seasoning

(Oysters, crabmeat, or crawfish are delicious too - alone or combination).

Use heads and shells to make stock - boil in large pot of water 20 minutes. Make a roux with flour and oil. Then add onion, bell pepper and garlic and fry until tender. Add tomato sauce and paste. This mixture will be thick - use stock to thin to desired consistency. Add sugar and creole seasoning. Let simmer 30 minutes. Add shrimp and continue simmering until shrimp are done, about 15 minutes. Serve over rice.