6 tbsp. oil
6 tbsp. flour
2 c. chopped onion
1 c. chopped celery
1 c. chopped bell pepper
1 c. chopped green onion
1/4 tsp. cayenne
1 tbsp. Worcestershire
1 c. water
3 cloves garlic, minced
16 oz. tomato sauce
16 oz. can diced tomatoes
2 bay leaves
1 tsp. black pepper
1 tsp. thyme
1 tsp. basil
2 tsp. salt
3 lb. peeled shrimp

First, you make a roux! Heat oil in a large heavy pot. Stir in flour. Stir constantly over low heat for about 20 to 30 minutes until roux is a medium brown color. Add onion, celery, bell pepper and green onion. Sauté until limp. Add garlic, tomato sauce, tomatoes, bay leaves, black pepper, thyme, basil, salt and cayenne. Cook 15 minutes. Add Worcestershire and water; bring to a boil. Add shrimp and simmer about 30 minutes. Serve over rice. This dish improves upon resting several hours.