Make a light-colored roux with flour and oil. Add onions, celery, green peppers, garlic and jalapeno peppers. Cook until soft. Add tomatoes and tomato pasta and sugar. Simmer 2 hours, stirring occasionally. Season with salt and pepper. Add 4 cups water. Cook for 1 hour. Add shrimp and cook 20-25 minutes. Thin sauce accordingly. Add parsley and onions before serving. Serve over hot rice.
Yield: 20 servings.
Cajun Country -- New Iberia, Louisiana