1 c. flour
1 c. vegetable oil
2 c. chopped onions
1 c. chopped celery
1 green pepper (chopped)
2 cloves garlic
3 lbs. raw deveined shrimp
1 lg. can tomatoes
2 sm. cans tomato paste
3 tsp. salt
1/4 tsp. cayenne pepper
2 tbsp. chopped parsley
2 tbsp. chopped shallots

ROUX: In a six-quart pot, over low heat, mix oil and flour. Stir constantly until dark golden brown. Do not burn!

STOCK: Add onions, celery, green pepper and garlic to roux and cook until vegetables are soft. Add tomatoes and tomato paste, mix well and cook about 5 minutes. Add 6 cups of water. Let simmer about 1 hour. Add 3 pounds of shrimp, cook for 15 minutes. Add parsley and onion tops 5 minutes before serving. Serve over cooked rice.

Caution: Some people insist that only a "Cajun" (Creole) can master this recipe