Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Cooking oil |
| 1 cup | All-purpose flour |
| 1 can | Tomato paste |
| 1 can | Tomato sauce |
| 1 medium | Bell pepper, chopped |
| 1 can | Rotel tomatoes, diced |
| 4 | 6 c. water |
| Salt to taste | |
| Cayenne pepper to taste | |
| 1 medium | Onion, chopped |
| 2 | Stalks celery, chopped |
| 3 cups | Rice, cooked |
Make roux with oil and flour; brown flour until it turns a medium brown. Add onion, bell pepper, and celery; cook until mixture sticks to pot. Add tomato sauce, tomato paste and Rotel® tomatoes; cook about 1 hour. Add salt and cayenne pepper to taste. Add water to ingredients, and cook another 2-3 hours. During the last 30 minutes, add 1-½ pounds deveined, cleaned shrimp. Serve over rice.