1/2 c. onion, chopped
1/4 c. bell pepper, chopped
1/4 c. parsley
1 sm. can tomato paste
3 sm. cans tomato sauce
2 bouillon cubes dissolved in 2 c. water
2 cloves garlic, crushed and chopped
2 tbsp. worcestershire
1/2 tsp. black pepper
1/2 tsp. white pepper
Tabasco to taste
1/2 c. green onion, chopped
Several bay leaves
3 to 5 lbs. small to medium raw shrimp, peeled

Start with roux, when medium brown add onion, bell pepper, garlic, pepper, parsley and green onion. Continue to cook until roux is dark and vegetables are soft. Add tomato sauce, tomato paste, bay leaves, worcestershire and bouillon. Stir well until it begins to thicken, add shrimp and cook until pink, about 10 to 15 minutes. Tabasco to taste. Serve with white cooked rice and French bread.

ROUX:

1/4 c. all-purpose flour
1/4 c. butter, butter or veg. oil
1 tsp. salt

Use equal parts flour and butter in heavy skillet or Dutch oven. 1/2 cup roux is usually enough. Slowly brown mixture on medium heat until dark but not scorched. Stir frequently.