1 1/2 c. flour
3/4 c. oil
1 1/2 c. chopped celery
2 cloves chopped garlic
1 large onion chopped
1 tbsp. parsley
1 small can whole tomatoes, juice also
1 tbsp. salt
2 tsp. black pepper
Dash red pepper

In a cast iron skillet mix oil and flour until golden brown to make Roux. Cook other ingredients slowly until vegetables are clear. Add about 2 quarts of water to roux. Let simmer for about an hour. About 30 minutes before serving add shrimp and cook until shrimp turns pink. Serve over rice.