Shrimp Creole

2/3 cup vegetable oil
1/2 cup flour
1 1/2 cups sliced scallions
1 cup chopped onion
3/4 cup chopped green bell pepper
4 cloves garlic, minced
3 tablespoons fresh parsley
1 (16 ounce) can tomatoes
1 (8 ounce) can tomato sauce
4 tablespoons red wine
2 bay leaves
2 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon red pepper
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
2 slices fresh lemon
2 cups water or fish stock
2 pounds raw shrimp, peeled
4 cups cooked rice

In a very heavy kettle heat oil and flour, stirring constantly. Cook and stir until a medium brown roux is formed. Add onions, pepper, garlic and parsley to cool the roux, then lower heat and continue cooking until vegetables brown slightly. Mix in tomatoes and tomato sauce. Add wine and seasonings and mix. Bring mixture to a low boil. Add water or stock to desired consistency. When mixture boils, reduce heat and simmer about 1 hour. Add shrimp; cover, and simmer for 20 minutes more; do not overcook shrimp. Adjust seasonings if necessary.

Serve over boiled rice.

Yields 6 to 8 servings.