2 tbsp. shortening
2 tbsp. flour
1 large onion, chopped
1 clove garlic, chopped
1 bell pepper, chopped
fresh parsley, chopped (optional)
1 large can tomatoes
1 1/2 tsp. Worcestershire sauce
1/2 tsp. red pepper
salt to taste
2 bay leaves
1 tsp. celery seed
1/2 tsp. thyme
2 lb. raw shrimp, peeled

Make a brown roux with flour and shortening; add onion, garlic, bell pepper and parsley and sauté. Add tomatoes, red pepper, bay leaves, celery seed, and thyme; add shrimp and let cook slowly for 1 hour. Cook in heavy boiler with tight fitting cover. About 30 minutes before serving, add Worcestershire sauce. Serve over rice.

Note: It does not need water as the juice from the tomatoes is enough.