Creole Shrimp Stew

• 13 cup bacon chopped
• 13 cup flour, all-purpose
• 4 each celery stalks chopped
• 1 each onions chopped
• 1 each green bell peppers chopped
• 6 each scallions, spring or green onions chopped
• 1 cup tomato paste
• 3 cups seafood stock
• 2 cups water
• 2 tablespoons lemon juice
• 1 tablespoon sugar granulated
• 1 x creole spice
• 2 pounds shrimp uncooked, shelled
• 1/4 cup parsley leaves minced

1. Blend in flour and whisk until it burns a peanut brown color.
2. Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes.
3. Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste.
4. Stir to blend mixture into a roux.
5. Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes.
6. Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink.
7. taste and adjust seasonings.
8. Serve hot over hot rice.

bacon, flour, celery stalks chopped, onions, green bell peppers, scallions, tomato paste, seafood stock, water, lemon juice, sugar, creole spice, shrimp, parsley

Taken from recipeland.com/recipe/v/creole-shrimp-stew-37628 (may not work)