1/3 c. butter
1/3 c. flour
1/2 c. chopped celery
1/2 c. chopped onion
1 c. chopped green pepper
2 cloves garlic, minced
2 c. chicken broth
1/4 c. chopped parsley
1 tsp. salt
1 lb. shrimp, small
1/8 tsp. black pepper
1/8 tsp. red pepper
3 to 4 drops Tabasco sauce
3 c. cooked rice

Melt butter in a large pot. Add flour and stir over medium heat until roux is light brown. (1-2 minutes) Stir in celery, onion, green pepper and garlic. Cook until tender/crisp. (2 - 3 minutes) Stir in remaining ingredients, except rice. Simmer 20 minutes.

While soup is simmering, make 3 cups of rice. Ladle soup into bowls and top each with 1/2 cup of rice. *I use Minute Rice.