From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 1/4 cup flour
  • 1/4 cup bacon grease
  • 1-1/2 cups chopped onions
  • 1 cup chopped green onions
  • 1 cup chopped celery, with leaves
  • 1 cup chopped bell pepper
  • 2 cloves garlic, minced
  • One 6-ounce can tomato paste
  • One 16-ounce can chopped tomatoes with liquid
  • One 8-ounce can tomato sauce
  • 1 cup water
  • 5 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon red pepper, optional
  • Tabasco sauce to taste
  • 2 to 3 bay leaves
  • 1 teaspoon sugar
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 4 pounds peeled, deveined, raw shrimp
  • 1/2 cup chopped fresh parsley
  • 2 to 3 cups cooked rice

     In a large, heavy roaster, make a dark brown roux of flour and bacon grease.  Add onions, green onions, celery, bell pepper and garlic.  Saute until soft (20 to 30 minutes).  Add tomato paste and mix this well with vegetables.
  Add tomatoes and tomato sauce, water, salt, pepper, red pepper, Tabasco sauce, bay leaves, sugar, Worcestershire sauce and lemon juice.  Simmer very slowly for 1 hour, covered, stirring occasionally.  Add shrimp and cook until done, 5 to 15 minutes.  This should sit awhile.  It is much better made the day before.  If made the day before, reheat but do not boil.  Simmer.  Freezes well.  Add parsley just before serving.  Serve over rice.


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