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.