2 lbs. shrimp
3/8 c. oil
2 tbsp. flour
1 lg. onion, chopped
2 bell peppers
1 tsp. salt
1/2 tsp. pepper
2 cans chicken broth

Clean and boil shrimp, drain. Make a roux (oil and flour) until golden brown. Add onion and pepper (brown slightly). Add shrimp and salt and pepper. Stir until shrimp are well coated with roux mixture. Pour in 2 cans of chicken stock. Simmer for 1 hour. Serve over rice.

Port Mansfield, Texas