4 lbs. shrimp
3 tbsp. flour
1 can tomato paste
1 c. diced celery
3/4 c. salad oil
1 lg. onion
4 green peppers
1 clove garlic
1 bay leaf
Salt, pepper, thyme, cayenne pepper to taste

Cook shrimp and set aside. Make a roux by heating oil and mixing in flour, stirring constantly until well browned. Add celery, garlic, and onion. Coat with the roux. Add rest of ingredients except shrimp. Cook slowly 1 hour. Add shrimp and heat through. Serve over rice.