Ingredients:

• 1 cup flour
• 1 cup Mazola oil
• 2 cups chopped onion
• 1 cup chopped celery
• 1/2 cup bell pepper
• 2 cloves chopped garlic
• 3 pounds raw wild-caught American shrimp: deveined
• 1 large can tomatoes
• 2 small cans tomato paste
• 3 teaspoons salt
• 1/4 teaspoon red pepper
• 1/2 teaspoon black pepper
• 2 tablespoons chopped parsley
• 2 tablespoons chopped onion tops

Directions:

Combine flour and cooking oil to make the roux, browning over a slow fire and stirring constantly. Add onions, celery, bell pepper and garlic: cook until soft. Add tomatoes and tomato paste, mix well and cook for about five minutes, then add six cups of water. Let simmer for about one hour. Add 3 pounds of raw, deveined shrimp: cook for 15 minutes. Add parsley and onion tops about five minutes before serving. Serves 10 generously over rice.

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