4 tbsp. butter
4 tbsp. flour
1 c. chopped green onions
1/2 c. chopped bell pepper
1/2 c. diced celery
2 tbsp. chopped parsley
1 garlic clove, crushed
1 (8 oz.) can Spanish style tomato sauce
1 (1 lb.) can whole tomatoes
1 1/2 c. hot water
1 1/2 tsp. salt
1/8 tsp. cayenne pepper
1/2 tsp. Tabasco sauce
1/4 tsp. leaf thyme
1 bay leaf
1/2 tsp. sugar
1 1/2 lbs. frozen shelled raw shrimp

Melt butter in large skillet. Make a roux by stirring in flour and cooking over low heat until golden brown. Add onions, celery, green pepper, parsley and garlic; cook, stirring constantly, about 5 minutes. Stir in remaining ingredients except shrimp. Cover and simmer 30 minutes, stirring occasionally. Bring to a full boil and add frozen shrimp. Stir and bring to a second full boil and remove from heat. Serve with rice.