1/4 c. flour
1/4 c. bacon grease
1 1/2 c. chopped onion
1 c. chopped green onion
1 c. chopped celery
1 c. chopped bell pepper
2 cloves minced garlic
1 (6 oz.) can tomato paste
1 (16 oz.) can chopped tomatoes with liquid
1 (8 oz.) can tomato sauce
1 c. water
5 tsp. salt
1 tsp. pepper
1/2 tsp. red pepper
Tabasco sauce to taste
2/3 bay leaves
1 tsp. sugar
1 tsp. Worcestershire sauce
1 tbsp. lemon juice
1/2 c. chopped parsley
4 lbs. peeled raw shrimp
2/3 cooked rice

Make a dark brown roux of flour and bacon grease in large heavy pot. Add onions, green onions, celery, bell pepper and garlic and saute until soft. Add tomato paste and mix this well with vegetables. Add all other ingredients except last three. Simmer slowly for one hour, covered, stirring occasionally. Add shrimp and cook until done (5 to 15 minutes). Add parsley just before serving. Serve over rice. Serves 10.