Contributed by Dame Donna Pierce
3 tablespoons each: olive oil, flour
4 ribs celery, finely chopped
2 small yellow onions, finely chopped
1 small green bell pepper, finely chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves, salt, black pepper
1/4 teaspoon, or to taste, ground red pepper
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1/2 cup chicken broth or water
2 bay leaves
1 1/2 pounds large Gulf shrimp, peeled, deveined
2 tablespoons each, fresh: thyme, Italian parsley
3 cups cooked rice
1. Heat oil in a Dutch oven or large heavy pot over medium-high heat; add flour. Cook stirring, until light brown, about 3 minutes; add celery, onions and bell pepper. Lower heat to medium. Cook, stirring, until vegetables soften, about 4 minutes. Add garlic; cook, stirring, 1 minute.
2. Stir in tomatoes, tomato paste, broth, dried thyme, salt, black and red pepper; raise heat to high. Heat to a boil. Lower to a simmer; add the bay leaves. Cover. Cook, stirring occasionally, until flavors blend, about 25 minutes.
3. Uncover; raise heat to medium high. Stir in shrimp, fresh thyme and parsley. Cook until shrimp turn pink, about 3 minutes. Cover; remove from heat. Serve over cooked rice.