Shrimp Creole

1. If you are making your own shrimp stock, place shrimp shells in a large pot and cover with about 6 cups of water. Boil for about an hour. Drain and reserve 3 cups of liquid. Leave stock boiling on the stove.

2. Heat oil in a heavy-bottomed pot. Add flour and make a dark roux, stirring constantly.

3. Add celery, bell pepper, onions and garlic and saute until vegetables are tender.

4. Add tomato paste and sugar and cook just until tomato paste turns brown.

5. Add diced tomatoes, parsley, bay leaves, salt and cayenne pepper.

6. Add shrimp stock (still hot) very gradually so as not to break apart the roux. Simmer for 45 minutes. Mixture should be a stew-like consistency.

7. Add peeled shrimp and simmer for about 10 minutes or until shrimp are pink and cooked through. Remove bay leaves before serving.

8. Serve with hot white rice.