2 to 2 1/2 lb. fresh shrimp, shelled and deveined
4 tbsp. cooking oil
4 tbsp. flour
1 c. chopped celery
1/2 lg. onion, chopped
5 green onions, chopped
1 garlic clove, minced
1/2 c. bell pepper, chopped
2 (8 oz.) cans Special tomato sauce (with tomato bits, celery, onion and bell peppers) -may substitute
1 1/2 c. water
1/4 tsp. red pepper
1/2 tsp. black pepper
1/4 tsp. Accent (optional)
1 bay leaf (remove before serving)
Dash of Tabasco
Dash of Worcestershire
1 tsp. Kitchen Bouquet
2 tbsp. parsley, chopped
4 to 6 oz. white crabmeat, either fresh or canned (Crabmeat is optional)
1 1/2 tsp. salt

Over medium heat, stir the oil and flour until it becomes golden brown in color. Do not rush, as this takes time to keep from burning. Add chopped celery, onions, garlic and bell pepper. Cook and stir about 10 minutes or until all are wilted. Add tomato sauce, water, and the remainder of the seasonings except parsley. Bring to a boil. Reduce heat and let simmer for one hour or longer. Add shrimp and crabmeat if used, and cook for 15 minutes longer. Add chopped parsley just before serving. Serve over hot, fluffy rice.