1/4 c. cooking oil
1/2 c. flour
1 1/2 lbs. raw shrimp, peeled
1 onion (finely chopped)
1/2 c. green onions (finely chopped)
2 cloves garlic, finely chopped
1/2 bell pepper, chopped
2 ribs celery, chopped
1 lg. tomato, peeled and finely chopped
Salt and pepper to taste

Make a roux with the oil and flour. Cook only to light brown in color. Add remaining ingredients. Cover pot and cook over very low heat for 30-40 minutes or until there is sufficient gravy and shrimp are done. Stir occasionally.

Since no water is added, this dish must be cooked slowly to avoid sticking. Serves 6.