3-4 tbsp. cooking oil
1 lg. onion, chopped
1/2 green pepper, chopped
2 or 3 ribs celery, chopped
1 sm. clove garlic, crushed
2 tbsp. flour
1 (1 lb.) can tomatoes
1 (8 oz.) can tomato sauce
Salt and pepper
Several sprigs parsley, finely chopped
3 bay leaves, crushed
1 1/2 lbs. raw shrimp

In a heavy skillet, heat oil; add onion, green pepper, celery, and garlic; brown slowly. Add flour and continue cooking until brown. Add tomatoes, tomato sauce, salt, pepper, parsley and bay leaves. Cook slowly, covered, for 2 1/2 hours, stirring occasionally. (A little water, 1/2 cup or less may be added during cooking if needed.) Meanwhile, shell and devein shrimp. Add shrimp to sauce after 2 hours; continue cooking for 30 minutes. Serve over rice.