1 c flour
1 c canola oil (or, in lieu of the flour and canola oil here, you can use 4 T pre-made roux)
2 c chopped onions
1 c chopped celery
1/2 c chopped bell pepper
3 cloves chopped garlic
2 lb raw shrimp, peeled and deveined
1 can chopped tomatoes
1 can RoTel tomatoes
1 small can tomato paste
3 tsp salt
1/2 tsp black pepper
2 T chopped parsley
2 T chopped scallions
Lemon juice
Cooked rice, for serving

Make roux of flour and oil by browning slowly over a slow, low fire, stirring constantly (alternatively, you can use premade roux if you can find it at your market, or if someone brings it to you from Louisiana ). In a separate pot, heat some canola oil over medium-high heat; add the onions, celery, bell pepper and garlic, and cook until soft.

Add the tomatoes, paste and spices, mix well, and cook about 5 mins. Add 6 c water. Let simmer about an hour. Add the shrimp and cook for 15 minutes. Add parsley and scallions about 5 minutes before serving. Serve over rice.