1/4 c. flour
1/4 c. bacon grease
1 1/2 c. chopped onion
1 c. chopped green onion
1 c. chopped bell pepper
1 tsp. Worcestershire sauce
4 tsp. garlic powder
1 tbsp. lemon juice
1 (16 oz.) can tomatoes
2 (8 oz.) cans tomato sauce
1 c. water
3 tsp. salt
1 tsp. pepper
1/2 tsp. Tabasco
2-3 bay leaves
1 tsp. sugar
Creole seasoning to taste
4 lb. shrimp

In a large roaster, brown flour in grease. Add onions, bell pepper, and garlic; saute until soft. Add tomatoes, water, salt, pepper, Tabasco, tomato sauce, bay leaves, sugar, Worcestershire sauce, and lemon juice. Simmer covered 1 hour. Add cooked and peeled shrimp and cook 15 minutes. Serve over rice.

NOTE: Can add 1 cup chopped celery with leaves to saute mixture. Substitute 2 cloves of minced garlic for garnish powder. Use canned shrimp.