3 ribs celery
1 onion
1 bell pepper
1 can Rotel tomatoes
2 lg. cans tomato sauce
1 qt. peeled shrimp

Make a roux out of flour and bacon grease. Dice and sautee celery, onions and bell pepper, cook until transparent. Add tomato sauce and Rotel tomatoes and shrimp. Simmer. Before done add touch of lemon juice. Serve over rice.