RALPH and KACOO'S SHRIMP STEW

Ralph & Kacoo's shrimp stew

2 cups margarine
2 cups flour
2 cups chopped bell pepper
2 cups chopped yellow onion
2 cups chopped celery
¼ cup minced garlic
3 cups whole peeled tomatoes, drained, diced
3 cups tomato sauce
2 pounds shrimp, peeled
6 cans shrimp stock (or substitute 3 cans chicken stock)
3 tablespoons black pepper
1 teaspoon red pepper
1 ½ tablespoons Worcestershire sauce
1 tablespoon sugar
½ cup chopped parsley

Use the margarine and flour to make a roux that is the color of browned peanut butter. Saute bell pepper, onion, celery and garlic in the hot roux. Stir 5 minutes. Then stir in diced tomatoes and tomato sauce on low heat. Add shrimp and stock. Stir well over low heat.

Add black pepper, red pepper, Worcestershire sauce and sugar. Cook over medium heat for 15 minutes. Turn off heat and add parsley. Serve over fluffy rice