Instructions: In a large, heavy roaster, make a dark brown roux of flour and bacon grease. Add onions, green onions, celery, green bell pepper and garlic.

Saute until soft (20-30 minutes). Add tomato paste; mix well with vegetables. Add tomatoes and tomato sauce, water, salt, pepper, red pepper, Tabasco sauce, bay leaves, sugar, Worcestershire sauce and lemon juice. Simmer very slowly for 1 hour (covered) stirring constantly. Add shrimp; cook until done (5-15 minutes). Let sit awhile; much better made the previous day. If made the previous day, reheat - but do not boil.

Simmer. Freezes well. Add parsley just before serving. Serve over rice.

Serves 10 people.

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