3 tbsp. butter
3 tbsp. flour
1 lb. clean raw shrimp
1/4 c. chopped onion
1/4 c. chopped green pepper
3 bouillon cubes, beef or chicken
1 lg. can tomatoes
1 tbsp. brown sugar
1 1/2 c. shrimp stock
1/2 tsp. gumbo file
Crushed red pepper to taste
Salt to taste

Melt butter in saucepan. Add flour and stir until brown. Add onions, green pepper and raw shrimp; cook 2-3 minutes. Drain tomatoes so you can chop them, then add chopped tomatoes and tomato juice. Add shrimp stock (or plain water).

You can use shrimp heads, shrimp hulls to make shrimp stock. Boil heads, shells for approximately 20-25 minutes.

Add all other ingredients and simmer for 15 to 20 minutes. Serve over rice.