2 tbsp. butter
1 tbsp. flour
1 bay leaf
2 onions
2 green sweet peppers
1 clove garlic
1 tbsp. parsley and thyme, minced
3 shallots, minced
Salt and pepper to taste
2 lb. peeled, deveined raw shrimp
7 tomatoes, quartered
1 c. water
2 drops tabasco sauce
6 c. cooked rice

Melt butter and cook with flour to make a dark roux. Add bay leaf, onions, peppers, garlic, minced parsley, thyme, shallots, salt and pepper, and then add the raw shrimp and mix well. Let color nicely and then add the tomatoes, one cup water, and cook about 30 minutes, stirring often. Cook until sauce is thickness of light cream. Add the tabasco. Serve the shrimp and the sauce over 1 cup of boiled rice. Serves 6.