1/2 c. butter
1/4 c. flour
2 onions, chopped
1 bell pepper
1 (8 oz.) tomato sauce
1 lb. med. shrimp, cleaned

Melt butter on low fire. Add flour and cook over low fire, stirring so the mixture will not stick. As the roux (mixture) becomes a medium brownish tint, add the onions and chopped bell pepper. Cook about 15 minutes, then add 3 to 4 cups of water to create thickness desired.

Cook 10 minutes, add tomato sauce. Cook 15 minutes, add shrimp. Cook 30 minutes, add seasoning to desired taste. (Crawfish may be substituted in place of the shrimp.) Serve over cooked rice.