1/2 c. shortening
1/2 c. flour
1 1/2 c. chopped onion (lg. pieces)
2 1/2 c. chopped celery (cut in 1" slices)
1 c. chopped green pepper (lg. pieces)
3 cloves garlic
2 cans whole tomatoes
1 can tomatoes & green chilies
1 tbsp. Kitchen Bouquet
Salt & pepper
1/2 tsp. sugar
Red pepper or Tabasco to taste
4 lbs. cleaned shrimp
Rice

Mix shortening and flour, brown but do not burn. Add onion, celery, green pepper and garlic, cook a few minutes in roux. Add tomatoes and chilies and Kitchen Bouquet. Let cook 1 hour, then add salt, pepper, sugar, red pepper or Tabasco. Add shrimp, cook about 20 to 30 minutes more. Serve over rice.