- 6 tablespoons butter
- 3 tablespoons flour
- 1 cup onions, chopped
- 6 green onions, chopped
- 1/2 cup bell peppers, chopped
- 1/2 cup celery, chopped
- 2 cups water
- 3 pounds shrimp, peeled, deveined
- 1/4 cup parsley, chopped
- 1 small bay leaf
- salt and pepper to taste
- tabasco sauce to taste
- rice, cooked
In a skillet, melt the butter and stir in flour. Cook, stirring constantly, until this is a rich brown. Add the vegetables and cook until tender. Stir in water, shrimp, parsley and seasonings.
Simmer uncovered 20 minutes or until the shrimp are done.
Serve over hot rice. Serves 4 to 6.
