|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Onions||2 Medium, chopped|
|Chopped celery||1 Cup (16 tbs)|
|Chopped green onions||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Flour||1⁄2 Cup (8 tbs)|
|Water||4 Cup (64 tbs)|
|Canned tomatoes||32 Ounce, drained (2 Cans, 16 Ounces Each)|
|Lemon juice||2 Tablespoon|
|Dried thyme leaves||1⁄4 Teaspoon|
|Shrimp||2 Pound, peeled, deveined|
|Tabasco pepper sauce||1⁄2 Teaspoon|
|Hot cooked rice||2 Cup (32 tbs)|
In large saucepot or Dutch oven melt butter; add onions, celery, green onions and garlic.
Cook 5 minutes or until tender.
Add flour; stir until well blended.
Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme.
Bring to a boil, reduce heat and simmer covered 30 minutes; stir occasionally.
Add shrimp and Tabasco sauce.
Simmer 5 minutes longer or until shrimp turn pink.
Remove bay leaves.
Serve over cooked rice then sprinkle green onion