Shrimp Stew

INGREDIENTS:
2 lb. shrimp, peeled
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, chopped
1 Tbsp. worcestershire sauce
1 Tbsp. Parsley
1 stick butter
1/2 cup flour
2-4 cups cold water
Creole Seasoning to taste
Melt Butter. Add flour (to make roux). Cook roux on low heat until light brown, continuously stirring. Do not leave the pot alone or your roux will burn. Add worcestershire sauce, onion, celery, and garlic and saute' for about 5 minutes. Turning heat up on high, add water a little at a time, stirring with a wisk to prevent lumps, until you reach desired thickness. Add shrimp, parsley and creole seasoning. Bring to a boil. Lower heat and simmer for 30 minutes. If stew is too thick, water can be added at any time to thin it up a bit. Serve over rice.
*Crawfish, browned sausage, or cooked cubed chicken can be substituted for shrimp.