1/3 c. shortening
1/4 c. flour
1/2 c. chopped onion
1/2 c. diced green pepper
1/2 c. sliced celery
3 tbsp. minced parsley
2 garlic cloves, chopped
1 c. water
1 (8 oz.) can tomato paste
1 large bay leaf
1/2 tsp. crushed thyme
1/8 tsp. cayenne pepper
1 1/2 tsp. salt
1 lemon slice
1/2 lb. boiled shrimp

Heat shortening in a heavy pan and blend in the flour. Cook over medium-high heat until roux is golden brown, stirring constantly. Add vegetables, parsley and cloves. Cook and stir for 2 minutes. Add water, tomato sauce, dry seasoning and lemon. Turn heat low. Cover pan closely and simmer 20 minutes, stirring occasionally. Add shrimp and heat. Serve over rice.

Makes 4 servings.