Shrimp Stew

• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 2 stalks celery, chopped
• 2 pods garlic, chopped
• 1/4 c. flour
• 1/4 c. oil
• 1 lb. peeled shrimp
• 1/4 c. margarine
• salt
• black pepper
• red pepper
• 2 c. cooked rice

1. Saute onion, pepper, celery and garlic in margarine until clear; drain and set aside.
2. In iron Dutch oven, combine flour and oil.
3. Cook on medium heat, stirring constantly, until light brown (darker for darker gravy).
4. Add shrimp to roux; cook until pink. Add sauteed vegetables; cook and stir together for about 1/2 minute.
5. Add 1 quart water, stirring constantly.
6. When smooth, add salt, black pepper and red pepper to taste.
7. Simmer on low for about 20 minutes.
8. Add water if too thick.
9. Serve over rice.

onion, bell pepper, stalks celery, garlic, flour, oil, peeled shrimp, margarine, salt, black pepper, red pepper, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=975395 (may not work)