4 tbsp. flour
5 tbsp. shortening
2 tbsp. tomato paste
1/4 c. diced celery
1/2 med. bell pepper
1 med. onion, chopped
1 cloves garlic, minced
1 tsp. salt
Dash cayenne pepper
2 bay leaves
Black pepper to taste
2 (3 1/2 oz.) cans shrimp
1 tsp. lemon juice
1 tbsp. gumbo file

Brown flour in shortening until medium brown. Add paste, diced celery, minced bell pepper, onion and garlic. Cook on slow heat for 5 minutes. Add all cooked ingredients to 2 quarts boiling water. Add salt, bay leaves and pepper. Add shrimp and let simmer for 55 minutes. Just before serving, add lemon juice and gumbo file. Immediately turn off the fire; serve with hot rice in soup bowls. Serves 8-10.