1 1/2 c. onion, finely chopped
1/2 c. green onions, finely chopped
3 or 4 cloves garlic, minced
1/2 c. celery, finely chopped
1/2 c. butter
1 tbsp. parsley
2 tbsp. flour
2 c. water
1 (16 oz.) can tomato puree
2 bay leaves
1 tbsp. Worcestershire sauce
4 drops Tabasco or 3/4 tsp. Crystal Hot Sauce
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. powdered thyme
1/8 tsp. pepper
1/2 tsp. Accent
1/4 c. sweet pepper, finely chopped
1/2 tsp. allspice
2 lbs. shrimp (3 c. peeled & deveined)

In a large skillet saute onion, green onions, garlic, sweet pepper and celery in butter until tender. Add flour. Cook and stir until lightly browned. Add water, tomato puree, bay leaves, Worcestershire sauce and Tabasco sauce. Add other ingredients except shrimp. Simmer uncovered, stirring occasionally for 25 minutes or until sauce is almost desired consistency. Add shrimp and continue cooking 15 minutes.