1/2 c. butter
1/2 med. onion, chopped
1 c. celery, chopped
2 tbsp. flour
1 tbsp. Worcestershire
3 cans tomato sauce
1/2 tsp. pepper
1/4 tsp. cayenne pepper (to taste)
1/2 tsp. basil
1/2 tsp. rosemary
1 tsp. thyme
1 bay leaf
1-2 lbs. shrimp, peeled and deveined
Cooked rice

Melt butter, add onion and celery. Saute until onions are clear. Turn heat to medium high. Add flour. Stir to make a roux (brown the flour). Add other ingredients except shrimp. Simmer for 20 minutes. Add 1/4 cup water if necessary. Add shrimp and cook 4-5 minutes. Serve in big bowls with a scoop of rice on top.

If you can stand more spice, add more cayenne or file.