1/4 cup flour
1/4 cup butter
2 cups onions, chopped
1/2 cup green onions, chopped
2  cloves garlic, minced
1 cup green peppers, chopped
1 cup celery, chopped
1 teaspoon thyme
2  bay leaves
3 teaspoons salt
1/2 teaspoon pepper
1 can (6 ounces) tomato paste
1 can (16 ounces) can tomatoes with liquid
8 ounces tomato sauce
1 cup water
4 pounds raw shrimp, peeled
1 teaspoon Tabasco sauce
1/2 cup parsley, chopped
1 tablespoon lemon juice
2 cups cooked rice

In a Dutch oven, make a dark brown roux of flour and butter. Add onions, green onions, garlic, green peppers, celery, thyme, bay leaves, salt, and pepper. Sauté uncovered, over medium heat until onions are transparent and soft, about 30 minutes.

Add tomato paste and sauté 3 minutes. Add tomatoes, tomato sauce, and water and simmer slowly, partly covered for 1 hour, stirring occasionally.

Add shrimp and cook until just done, about 5 minutes. Add Tabasco, parsley and lemon juice.

Stir, cover and remove from heat. Serve over rice.