Shrimp Stew

• 1/2 c. vegetable oil
• 1/2 c. flour
• 1 3/4 c. chopped onion
• 3/4 c. sliced scallions
• 1/3 c. chopped celery
• 4 tsp. minced garlic
• 2 1/2 tsp. salt
• 1 tsp. ground black pepper
• 1/8 tsp. cayenne
• 3 whole bay leaves, crushed
• 1 tsp. dried thyme
• 2 lb. ripe Creole tomatoes, chopped
• 3 c. water
• 1 tsp. fresh lemon juice
• 2 lb. white potatoes, peeled and cubed
• 2 lb. whole fresh shrimp, peeled and deveined

1. In 6 to 8-quart pot, heat oil and stir in flour.
2. Cook over low heat, stirring constantly, until a medium brown roux is formed, about 20 to 30 minutes.
3. Lower heat and add chopped onion, shallots, celery and garlic.
4. Stir thoroughly and cook over low heat for 10 minutes, stirring constantly.
5. Add salt, pepper, cayenne, bay leaves, thyme and mix well.
6. Add chopped tomatoes, water and lemon juice, then simmer 1 hour, stirring frequently. Add the cubed potatoes and simmer for 10 minutes longer.
7. Add the shrimp; cover the pot and simmer over low heat for 25 minutes.

vegetable oil, flour, onion, scallions, celery, garlic, salt, ground black pepper, cayenne, bay leaves, thyme, tomatoes, water, lemon juice, white potatoes, fresh shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=349509 (may not work)