3 lbs. shrimp
2 med. onions
2 stalks celery
1 med. bell pepper
1 stick butter
2 tbsp. plain flour
Salt & pepper to taste
Juice of 1 lemon
4-5 slices of lemon
1 can tomato sauce
1/4 tsp. liquid crab boil
1 pinch sweet basil
1 pinch thyme
1 bay leaf
1 dash Lea & Perrins
1 dash Louisiana Hot Sauce
1 handful fresh chopped parsley or 1 tbsp. dried parsley

Melt butter and make a roux with flour (a little darker than a brown paper bag). Add chopped vegetables except parsley and saute until tender. On low heat for 20 minutes. Add shrimp and spices. Continue cooking on low heat for 20 to 30 minutes. If sauce is thick, add a little water. Shrimp contain a large amount of water so wait until they're cooked a while before adding water. Add parsley and lemon slices 10 minutes before serving. Serve over rice.