1/2 c. oil
1/2 c. flour
3/4 c. onion, chopped
1/2 c. celery, chopped
6 oz. can tomato paste
6 tbsp. bell pepper, chopped
5 c. hot water
1 lb. shrimp (small)
1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf

Heat oil in skillet. Add flour; cook until dark brown (be careful you don't burn your "roux"). Add celery and onion. Continue cooking 10 minutes. Add peppers, tomato paste, water, shrimp, salt, pepper and bay leaf. Simmer over low heat 30 minutes. Serve over rice. Serves 6.