1/4 c. flour
1/4 c. bacon grease
1 1/2 c. chopped onions
1 c. chopped green onions
1 c. chopped celery with leaves
1 c. chopped bell peppers
2 cloves garlic, minced
1 (16 oz.) can tomato paste
1 (16 oz.) can chopped tomatoes with liquid
1 (8 oz.) can tomato sauce
1 c. water
5 tsp. salt
1 tsp. pepper
1/2 tsp. red pepper
Tabasco to taste
2 bay leaves
1 tsp. sugar
1 tsp. Worcestershire sauce
1 tbsp. lemon juice
4 lb. peeled, raw shrimp
1/2 c. chopped parsley
2 to 3 c. cooked rice

In a large, heavy pot, make roux with flour and bacon grease, over low fire, stirring continuously, until dark chocolate brown. Add onions, green onions, celery, bell pepper and garlic. Saute until soft, 20 to 30 minutes. Add tomato paste, mix well. Add tomatoes, tomato sauce, water, salt, pepper, red pepper, Tabasco, bay leaves, sugar, Worcestershire, and lemon juice.

Simmer 1 hour, covered. Stir occasionally. Add shrimp, cook 5 to 15 minutes, until done. Let sit awhile before serving. Add parsley and serve over cooked rice. Serves 10.