Ingredients:
1 bag of shrimp (as much as you want to put in)
2 tablespoons of flour(Wonda)
2 tablespoons of vegetable oil
1 large onion chopped
3 stems of celery chopped
1 large potato cut into cubes
(optional...1/4 bell pepper chopped)

Directions:
Put the oil in a dutch oven. When it is hot, put in the flour and stir. When the roux is copper color, add onions and celery. Stir. When they are limp, add about 1 cup of water (or if you have it, shrimp stock..boiling peelings will make a great shrimp stock). Stir. When it is shiny, add about 3 cups of water(or stock...half way up the pot.) Cook for about 1 hour. Add shrimp and potatoes. Cook until potatoes are done and the sauce is the right consistency (like thin gravy).

Serve over white rice with potato salad.