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2 lb. raw, peeled shrimp
2 Tbsp. butter
1 Tbsp. flour
6 fresh tomatoes or (8 oz.) can undrained tomatoes - chopped
2 onions - chopped
1 green pepper - chopped
1 stalk celery - chopped
1 bay leaf
1 garlic clove - minced
1 c. water
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. parsley flakes

Melt butter and add flour. Stir to brown. Add onions, green
pepper, celery, garlic and seasonings. Cook uncovered a few
minutes. Add tomatoes and water. Simmer slowly 30 minutes. Add
shrimp and cook for 15-20 minutes until shrimp is done (pink).
Serve over rice. Recipe makes approx: 6 servings. This recipe
is from an authentic Cajun Lady who contributed this to the final
school cookbook at Graysville Elementary, in 1974. As told by:
Gerry VanScyoc.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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