Prepare your ingredients

In a heavy bottomed 6-8 quart pot or deep cast iron skillet heat the oil over medium heat. When the oil is hot gradually stir in the flour. Cook over a medium heat stirring constantly using a wooden spoon for about 10 min or when the roux turns the color of peanut butter. Do not allow roux to stick to the bottom of the pot. If the roux sticks or burns discard and start over otherwise it will give the finished dish a bitter and scorched taste.Peel and chop onions, celery, bell pepper, parsley.

When the roux is the color of peanut butter add onions and celery and saute for about 10 min.

When the onions are translucent add tomato sauce, slowly add water stirring as you pour. Be careful not to leave lumps. Continue to stir add garlic, bell pepper, thyme, parsley, Creole seasoning and simmer for 5 min

Lower the fire and add the cleaned shrimp. Simmer stirring constantly until shrimps are done for 3-4 min.

Serve over rice, spaghetti or polenta. Garnish with parsley. Bon Appétit!