3 Tbsps. shortening
2 Tbsps. flour
1 1/2 cups onions, chopped
1/2 cup green onions, chopped
1 cup celery, chopped
1 clove garlic
Salt to taste
Red pepper to taste
2 1/2 cups water
2 lbs. raw peeled shrimp
1 (16 oz.) can whole tomatoes
1 (8 oz.) can tomato sauce
2 cups raw rice

Heat shortening, add flour and let it cook slowly, until golden brown, stirring constantly. Add onions, peppers, garlic, and celery. Cook slowly until transparent, stirring often, then add tomatoes and let cook until oil rises to top. Stir in raw rice, raw shrimp and 2 1/2 cups hot water. Cook covered, over low heat, until rice is tender. Add more oil and water if mixture appears to be too dry. Add minced parsley and onion tops. Serve hot.