2/3 c. butter
1/3 c. flour
2 c. chopped onions
1 c. chopped celery
1 green pepper, chopped
2 cloves garlic, minced
1 1/4 c. tomato sauce
1/2 c. chopped parsley
2 1/2 c. water
4 tbsp. Worcestershire sauce
3 bay leaves
1 tbsp. Tabasco sauce
1 tbsp. sugar
1 tsp. sweet basil
Salt to taste
3 lb. peeled shrimp

Make a dark roux with the flour and butter. Add onion, celery, green pepper, and garlic; saute until tender. Add remaining ingredients (except shrimp) and simmer for 2 hours, adding more water if necessary. Twenty minutes before serving, add shrimp. Serve over rice.