2 lbs. shrimp
2/3 c. oil
1/2 c. celery
1/2 c. onion
1/2 c. bell peppers
1/2 c. green onions
1 lg. can stewed tomatoes
1 sm. can tomato paste
1/2 c. flour
1 clove garlic
Salt to taste
Pepper to taste
Red pepper to taste
3 c. water
1/2 c. butter
4 c. cooked rice
2 c. rice
2 c. water

Pee and devein shrimp; set to the side. Saute onions, green onions, garlic, celery, and bell peppers in butter until soft. Add stewed tomatoes and tomato paste. Roux: Oil and flour until golden brown. Add roux to sauce and water and simmer for 20 minutes. Add salt, pepper, red pepper, and shrimp; cook for 30 minutes. Add cooked rice to sauce.