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Ingredients

• 4 Tbsp vegetable oil
• 4 Tbsp flour
• 1 medium onion, chopped
• ½ medium to large bell pepper, chopped
• 2 stalks celery (leaves included), chopped
• 3 cloves garlic, chopped
• 1 (6 oz) can tomato paste
• 1 (14.5 oz) can diced tomatoes (or ro-tel if you like spicy)
• 2 c shrimp stock or water
• 1 bay leaf
• about 1 tsp salt, or to taste
• ½ tsp black pepper, or to taste
• ½ tsp cayenne pepper, or to taste
• few dashes hot sauce
• Creole seasoning to taste
• 1 ½ lbs shrimp, peeled and deveined
• cooked rice
• chopped parsley or green onion for garnish

Description

Heat Oil In A Large Pot. Do Not Use Non-stick. Add The Flour And Make A Roux By Stirring Constantly. When Roux Is A Coppery Color, Add The Chopped Vegetables And Cook For About 20…

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