1/4 c. cooking oil
1/4 c. all-purpose flour
1 lg. onion, chopped fine
1 stalk celery, chopped fine
1/2 c. bell pepper, chopped fine
1 clove garlic, chopped fine
1 lg. bay leaf
3 tbsp. parsley flakes
3 lbs. shrimp, peeled and deveined
Salt and pepper to taste
2 c. cooked rice

Heat oil and add flour for a roux. Stir constantly until roux turns dark brown. Add all remaining ingredients, except shrimp, and cook until seasoning is tender. Add shrimp and enough water to make thick gravy. Reduce heat and simmer about 25 to 30 minutes. Serve over rice.