Salt, black pepper, cayenne pepper, Tony's seasoning
2 lg. cooking spoons of oil
2 lg. cooking spoons of flour, heaping
1 1/2 med. onion, chopped fine
1 lg. bell pepper, chopped
5 stalks celery, chopped fine
2 1/2 c. water
1 clove garlic, chopped well
2 lg. cans tomato sauce
2 tbsp. parsley flakes
3 tbsp. sugar
2 tbsp. parsley flakes
3 lbs. raw shrimp
3 c. water
2 tbsp. chopped green onions

Prepare about 4 hours before serving.

Make roux until light brown. Add 1/2 cup water put on tight lid, simmer 1 minute. Add 2 cups water, onions, bell pepper, celery, and garlic. Cook medium low 1/2 hour. Add tomato sauce and sugar; cook 15 minutes. Add 3 cups water, simmer 1 hour. Add salt, peppers, and Tony's to taste, parsley and green onion. Simmer 1 hour. Add shrimp 1/2 hour before sauce is finished cooking. Serve over rice.