2 lbs. shrimp
2 tbsp. oil
2 tbsp. flour
1 tbsp. file powder
2 onions, chopped
2 tbsp. oil
1 can tomatoes
2 quarts water
1 bay leaf
3 pods garlic
Red pepper
Salt to taste

Peel shrimp uncooked. You may devein, if you want, but it doesn't change the flavor. Make a dark roux of flour and oil. Be careful not to burn. If you even suspect it's burned, throw it out and start over. Add shrimp to this and cook for a few minutes, stirring constantly. Set aside. Smother onions in oil in a large pot. Add tomatoes when onion is nearly cooked. Then add water, bay leaf, garlic, salt, and pepper. Add shrimp and roux to this. Cover and cook slowly for 30 minutes. Remove pot from head and add file powder. Do not reheat after adding file powder. Serve over rice. Serves 6-8.