1 good sized onion, chopped
3 large ribs of celery, chopped
1 green pepper, seeded and chopped
3 cloves garlic, minced
3 bayleaves
1/2 tsp. celery seed
1 tsp. thyme
2 tbsp. Worcestershire sauce
1 tbsp. sugar
1 small can tomato paste
1 cup white wine
1 cup water with 1 chicken bouillion
1 tbsp. Kitchen Bouquet
1 1/2 lbs. peeled shrimp
1/2 tsp. salt
1 packet ham flavor (Jamon Sabor by Goya)
1 stick butter
1/2 cup flour
cayenne pepper to taste
hot sauce to taste

Make a "roux" by mixing 1/2 cup flour with 1 stick melted butter in heavy pan. Stir over medium heat until flour begins to brown. Set aside.

In a large, heavy bottomed pot, saut the vegetables in a small amount of oil. Add spices, tomato paste and wine.

Simmer a few minutes, then add the water and bouillion cube. Whisk in the Roux and cook over low heat until mixture begins to thicken.

Add the shrimp and cook until shellfish turns pink. Don't overcook, and beware sticking in the bottom of the pan.

Serve over hot steamed rice.

Great reheated.

Serves 6.