Ralph & Kacoo'S Shrimp Stew

• 1 cup margarine
• 1 cup flour
• 1 cup chopped bell pepper
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1/8 cup minced garlic
• 1 1/2 cups whole canned tomatoes, drained, diced
• 1 1/2 cups tomato sauce
• 1 lb shrimp, peeled
• 3 (15 ounce) cans shrimp stock (or substitute 1.5 cans chicken stock)
• 1 1/2 tablespoons black pepper
• 1/2 teaspoon red pepper
• 3/4 tablespoon Worcestershire sauce
• 1/2 tablespoon sugar
• 1/4 cup chopped parsley

1. Use the margarine and flour to make a roux that is the color of browned peanut butter. Saute bell pepper, onion, celery and garlic in the hot roux. Stir 5 minutes. Then stir in diced tomatoes and tomato sauce on low heat. Add shrimp and stock. Stir well over low heat.
2. Add black pepper, red pepper, Worcestershire sauce and sugar. Cook over medium heat for 15 minutes. Turn off heat and add parsley. Serve over fluffy rice.

margarine, flour, bell pepper, yellow onion, celery, garlic, tomatoes, tomato sauce, shrimp, shrimp stock, black pepper, red pepper, worcestershire sauce, sugar, parsley

Taken from www.food.com/recipe/ralph-kacoos-shrimp-stew-528198 (may not work)