• 4 T. butter
• 2 T. flour
• 1 1/2 c. chopped onions
• 1 c. chopped bell pepper
• 3/4 c chopped celery
• 3 cloves garlic (minced)
• 2 bay leaves
• 2 c. peeled, chopped fresh or canned tomatoes, chopped with
• their own juice
• 1 c. shrimp or chicken stock
• 1 t. salt
• 1/4 t. cayenne
• 2 lbs. medium shrimp, peeled
• 2 t. chopped parsley

Combine the butter and flour in a medium to heavy pot over medium heat. Stirring constantly for about 10 minutes, make a blond roux. Add the onions, bell peppers, celery and garlic. Reduce to medium heat and cook, stirring often for abot five minutes or until they are wilted. Add the bay leaves, tomatoes, shrimp stock, salt and cayenne. Simmer uncovered for about thirty minutes, stirring occasionally (Watch that it doesn't stick).

Add the shrimp and cook for about 10 minutes, stirring occasionally. Remove the bay leaves and add the parsley.

Serve over rice.

you can make your shrimp stock by seasoning water with cayenne, salt, onion, and celery tops. Bring to a rlooing boil and add shrimp peelings and heads. Be careful not to add too much salt and pepper as it will affect the taste of the creole.