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From the Kitchen of: Pepper
Source: Mable Upton
| 2 | cans | Tomato Paste (6 oz can) |
| 1-2 | lbs. | Shrimp, peeled and deveined |
| 6-8 | cans | Water |
| Roux | ||
| 1 | C | Celery, chopped |
| 1 | med. | Onion, chopped |
| 2 | tsp. | Crab Boil (in a metal teaball) |
| Salt and Pepper to taste |
Saute celery, onion and shrimp in a little oil. Put tomato paste and water in a large pot to boil. Put crab boil in teaball and drop in pot with tomato paste; add salt and pepper. Roux: Brown 3 Tbsp. flour in bacon drippings or vegetable oil until very dark brown; stirring constantly so that it doesn't burn. (A cast iron skillet works best). When nice and brown, slowly add roux to pot and stir. Add shrimp, celery and onion mixture. Stir well and simmer until ready to eat, at least one hour. Serve over rice.