3 heaping tsp. flour
1/3 c. vegetable oil
1 c. chopped onions
3/4 c. chopped bell pepper
3 pieces garlic, chopped finely
1/4 c. shallots
2 (29 oz.) cans tomato sauce
2 (28 oz.) cans whole tomatoes
1 (12 oz.) can tomato paste
3 bay leaves
2 lbs. peeled shrimp
1 tsp. Tony Chacheres' Seasoning
Salt to taste

In a large heavy Dutch oven or saucepan, combine flour and oil over medium to high heat. Stir constantly until dark brown. Stir in onions, bell pepper, garlic and shallots. Lower heat and cover. Continue simmering (stirring occasionally) until onions appear translucent. Add tomato sauce, paste, whole tomatoes, Tony Chacheres' Seasoning and bay leaves. Bring to a boil then lower heat and simmer for 30 minutes, stirring frequently. Add shrimp and let cook 15 minutes more. Remove bay leaves and add salt to taste. Serve over rice.