2 tbsp. oil
2 tbsp. flour
2 onions
1 bell pepper
2 cans tomato sauce
1/2 tsp. red pepper
Salt to taste
1/4 tsp. powdered thyme or crushed thyme leaves
1/3 tsp. celery seeds
Pinch of sage leaf
1/4 tsp. rosemary leaves
1/4 tsp. sweet basil
1 bay leaf
2 lbs. raw shrimp
Few slices of lemon
2 tsp. Worcestershire sauce
2 tsp. parsley
1/4 c. shallot tops

In an iron pot, with a lid, make roux with the oil and flour; when brown add chopped onions and bell pepper. Saute, stirring constantly, until onions are slightly brown. Then add tomato sauce and all seasonings. Cook very slowly, for you will not add water unless necessary. (Shrimp, to be added last, are 40% water).

When tomato mixture is perfectly blended, in about 45 minutes, add shrimp and lemon. Cover and continue cooking for 30 minutes. Add Worcestershire sauce and cook 15 minutes more. Add finely chopped parsley and shallots the last 5 or 10 minutes before serving. These not only add color but are much tastier than fully cooked.