SHRIMP SOUTH LOUISIANA

Ingredients

5 tablespoons vegetable oil
1/4 cup all-purpose flour
1 large onion, chopped
6 green onions (tops included), chopped
1/4 cup chopped green pepper
1/2 cup chopped celery
1 (10-ounce) can diced tomatoes and green chilies
1 (8-ounce) can tomato sauce
Salt and pepper to taste
1 tablespoon Worcestershire sauce
2 pounds raw shrimp, washed, peeled and deveined
Hot cooked rice

Preparation

To make a roux, melt shortening in a deep skillet over medium heat; gradually stir in flour until smooth. Cook, stirring constantly, until roux is dark brown. Add chopped onions, peppers and celery. Stir in diced tomatoes with green chilies and tomato sauce. Season with salt, pepper and Worcestershire. Bring to a boil. Cover, reduce heat and simmer for 30 minutes, stirring occasionally. Stir in shrimp; cover and simmer 20 minutes. Serve over rice. Makes 8 servings.