Excellent Shrimp Creole

⅔ cup vegetable oil

¾ cup all-purpose flour

2 cups finely chopped onion

6 cloves garlic, diced

1 cup finely chopped celery

1 cup finely chopped green bell pepper

2 bay leaves

1 lemon, juiced

1 (6 ounce) can tomato paste

1 (10 ounce) can diced tomatoes with green chile peppers

3 pounds shrimp, peeled and deveined

1 tablespoon Worcestershire sauce

ground black pepper to taste

salt to taste

chili powder to taste

hot sauce to taste

In a medium saucepan, over medium heat, pour in oil and flour to make a roux. Cook together until smooth, stirring constantly, but do not brown.

Stir in onions and saute for 2 minutes. Stir in garlic, celery, bell pepper, bay leaves, lemon juice, tomato paste, tomatoes and shrimp. Add enough water just to cover.

Cook slowly until shrimp are pink and tender; stirring occasionally. Season with salt, pepper, chili powder and hot sauce to taste.