Jerry Wayne Odom Jr

• 1/3 cup oil
• 1/2 cup flour
• 2 cups minced onions
• 1 cup minced green pepper
• 1/2 cup minced celery
• 8 ounce can tomato sauce
• 2 pounds cleaned shrimp
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper
• 1/4 to 1/2 cup water
• 1.5 tablespoons chopped parsley
• 1.5 tablespoons chopped green onions
• hot cooked rice

Make a golden brown roux of oil and flour.   Add onion, green pepper and cellery;  cook slowly until clear, stirring often.   Add tomato sauce and cook covered over low heat for 20 minutes.   Add shrimp, salt, black and red pepper.   If mixture becomes dry add 1/4 to 1/2 cup of water.   Cook 10 to 15 minutes longer or until shrimp turn pink.   When ready to serve, stir in parsley and onion tops.   Serve on rice.   Makes 4 servings.