GUMBO SHOP SHRIMP CREOLE

6 Tablespoons oil
2 bay leaves
6 Tablespoons flour
1 teaspoon black pepper
2 cups chopped onion
1 teaspoon thyme
1 cup chopped bell pepper
1 teaspoon basil
1 cup chopped green onion
2 teaspoons salt
1 cup chopped celery
1/4 teaspoon cayenne
3 cloves garlic, minced
1 cup water
(2) 14 1/2 oz cans tomatoes, chopped
1 Tablespoon Worcestershire
14 1/2 oz can tomato sauce
4 pounds peeled shrimp

Preparation

Assemble ingredients and chop vegetables. Peel shrimp. It really helps to have everything ready to go as if you are doing a cooking show. Heat oil in a heavy pot. Stir in flour and make a medium brown roux. Add onion, celery, bell pepper, and green onion. Sauté until limp. Add garlic, tomato sauce, tomatoes, bay leaves, black pepper, thyme, basil, salt, and cayenne. Cook 15 minutes. Add Worcestershire and water, and bring to a boil. Add shrimp and simmer about 20 minutes. This dish improves upon resting several hours. ROUX: Equal parts oil and flour are stirred or whisked together continuously in a heavy pan over medium heat. As the flour toasts it darkens in color and adds a nutty flavor to the dish. Be careful not to let any of it burn or you will need to start over.