3 tbsp. vegetable oil
1/4 cup all purpose flour
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped carrots
1/2 cup chopped celery
4 cloves garlic, minced
1 can clear vegetable broth
1 bottle clam juice
1/2 tsp. salt
2 1/2 pounds large shrimp, peeled and deveined
1 tsp. crushed red pepper
1 tsp. hot sauce
4 cups cooked white rice
1/2 cup chopped flat leaf parsley

Heat oil in Dutch oven over medium heat. Add flour; cook and stir 10-15 minutes or until flour mixture is deep golden brown. Add onion, bell pepper, carrots, celery and garlic; cook and stir 5 minutes. Stir in broth, clam juice and salt; bring tot a boil. Simmer, uncovered, 10 minutes or until vegetables are tender. Stir in shrimp, red pepper and pepper sauce; simmer 6-8 minutes or until shrimp are opaque. Ladles into eight shallow bowls; top each with 1/2 cup rice. Sprinkle with parsley.