Makes 2 servings

Ingredients:

1/4 cup butter
5 tablespoons all-purpose flour
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped green onions
1 cup chicken broth
1/2 cup water
2 tablespoons minced fresh parsley
1 tablespoon tomato paste
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon Creole seasoning
1/8 teaspoon cayenne pepper
1 pound cooked shrimp
Hot cooked rice

In a heavy skillet or Dutch oven, melt the butter and then stir in the flour. Cook and stir constantly over low heat for about 20 minutes until mixture is a caramel-colored paste. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper, garlic powder, Creole seasoning and cayenne pepper.

Bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add shrimp and heat through. Serve over rice.