¼ cup all-purpose flour
1 ½ cup chopped onion
1 cup chopped green onions
1 cup chopped celery
1 cup chopped green pepper
32 oz. can chopped tomatoes
8 oz. can tomato sauce
6 oz. can tomato paste
1 cup water
1 ½ tsp. salt
1 tsp. pepper
½ tsp. ground red pepper
2 or 3 bay leaves
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
5 pounds shrimp, peeled and deveined
hot yellow or white rice
Combine oil and flour in cast iron skillet; cook over medium heat, stirring constantly until chocolate-colored (about 15 minutes).
Add onion, green onions, celery, and green pepper; cook for 15 minutes, stirring often.
Transfer mixture to large Dutch oven and add all other ingredients except shrimp.
Cover, reduce heat, and simmer one hour, stirring occasionally. (You can stop at this point and freeze)
Add shrimp and simmer 10-15 minutes. Remove bay leaves and serve over rice.
This dish is a favorite when our family gets together during the holidays or at the beach.
