1 c. shortening or oil
1 c. all-purpose flour

In iron skillet heat oil and add flour. Cook on medium heat, stirring constantly until a rich brown color. Set aside.

2 med. onions, chopped
1 lg. green pepper, chopped
6 or 8 green onions, chopped
1 c. celery, chopped
2 cloves garlic, chopped

Saute the 5 ingredients until limp. Add it to roux in large heavy pot.

4 (8 oz.) cans tomato sauce
4 cans water
2 or 3 tbsp. Worcestershire sauce
Creole seasoning to taste
Tabasco sauce, optional

Cook on low for at least an hour.

4 or 5 lbs. fresh shrimp

Add shrimp and cook mixture 20 more minutes or until shrimp is done. Serve over rice.

HINT: If you do not have fresh shrimp, substitute 4 or 5 cans small shrimp, drained. Add to mixture and heat 10 minutes.