Ingredients

• 2/3 cup vegetable oil
• 3/4 cup all-purpose flour
• 2 cups finely chopped onion
• 6 cloves garlic, diced
• 1 cup finely chopped celery
• 1 cup finely chopped green bell pepper
• 2 bay leaves
• 1 lemon, juiced
• 1 (6 ounce) can tomato paste
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 3 pounds shrimp, peeled and deveined
• 1 tablespoon Worcestershire sauce
• ground black pepper to taste
• salt to taste
• chili powder to taste
• hot sauce to taste

Instructions

1. In a medium saucepan, over medium heat, pour in oil and flour to make a roux. Cook together until smooth, stirring constantly, but do not brown.
2. Stir in onions and saute for 2 minutes. Stir in garlic, celery, bell pepper, bay leaves, lemon juice, tomato paste, tomatoes and shrimp. Add enough water just to cover.
3. Cook slowly until shrimp are pink and tender; stirring occasionally. Season with salt, pepper, chili powder and hot sauce to taste.