8 tbsp. flour
1/2 tsp. red pepper (optional)
3 bay leaves
3 tbsp. Creole gumbo fil
1 bag crab boil
2 tbsp. Worcestershire sauce
2 cans tomato paste
1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped bell pepper
1 bulb. garlic
3 to 4 lb. shrimp (fresh)

Brown flour in bacon drippings. Add water and tomato paste, making a thin mixture. Fry onions and garlic then add all the ingredients and mix with flour and tomato mixture. Cook for 45 minutes, stirring occasionally. Add shrimp and cook for 20 minutes until shrimp is cooked (do not overcook shrimp or it will be tough). Serve on rice. You can omit red pepper and use black pepper.