3 stalks celery, chopped

3 onions, chopped

1 red bell pepper, chopped

3 cloves garlic, finely chopped

3 tablespoons (45 ml) butter

3 tablespoons (45 ml) flour

• 2 lb (1 kg) raw medium shrimp, peeled or
• Crayfish tails, peeled

In a cast iron skillet, sauté the celery, onions, peppers and garlic in the butter over medium heat until tender, about 15 minutes. Sprinkle in the flour and cook for 1 minute, stirring constantly.

Add the shrimp, broth, tomato paste and seasonings, except for the parsley and green onions. Cover and simmer for 15 minutes.

Add the parsley and green onions. Stir and remove from the heat. Adjust the seasoning. Serve on a bed of plain rice.

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