SHRIMP CREOLE

5 tbsp. fat (Puritan oil)
3 tbsp. flour
2 c. minced onions
2 c. minced celery
1 lg. bell pepper, minced
Juice of one lemon
Dash Tabasco sauce
1 tbsp. Worcestershire sauce
1/2 tsp. thyme
1/2 tsp. seafood seasoning
4 lbs. raw shrimp-fish chunks and calmary
3 cloves garlic, pressed
2 bay leaves
1 lg. can tomato paste
1 lg. can tomatoes, chopped
1 lg. can tomato sauce
1 tsp. sugar

Make roux; add onions and fry slowly until well browned and reduced to pulp. Add rest of ingredients except for shrimp. Cook slowly 30-45 minutes. About 20 minutes before serving, add shrimp calmary and fish chunks . Cook 10-15 minutes. Serve over rice.
Can refrigerate at this point.