1/4 c. olive or salad oil
3 tbsp. flour
1 can tomatoes
1/4 c. chopped onion
1/4 c. chopped bell pepper
1/4 c. chopped celery
1 tbsp. parsley flakes
1 bay leaf
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. thyme
1/4 tsp. black pepper
1/8 tsp. red pepper
1 lb. large shrimp, cooked, peeled and deveined
Cooked rice

In large iron fry pan, heat oil. Stir in flour. Cook, stirring until lightly brown. Add tomatoes and 1/2 can water and vegetables and spices. Bring to a boil, cover and simmer until vegetables are tender. Just before serving, add shrimp and serve over cooked rice.