Shrimp Creole

3 lbs shrimp
1 cup butter
2 clove garlic, minced
3 cup chopped celery
1 small onions, chopped
10 tablespoons flour
1 cup chopped green peppers
4 (15 ounce) cans tomato sauce
1 (15 ounce) canned tomatoes, chopped
4 cups water
4 tablespoons chopped parsley
6 teaspoons salt
1/2 teaspoon red peppers
1 teaspoon black pepper
1 teaspoon Accent seasoning
2 bay leaves
2 dashes Worcestershire sauce
2 teaspoon Kitchen Bouquet

Sauté butter, garlic, onion, green peppers and celery in large pan.
To make the roux add flour to the pan and cook over medium heat bringing to a boil.
Stir constantly until golden brown, about two more minutes, taking care not to burn.
Add tomato sauce, tomatoes, water and remaining seasonings, except parsley.
Bring mixture to a boil.
Reduce heat and simmer 1 hour.
Add shrimp and cook 15 minutes.
Serve over fluffy bed of rice.
Add parsley just before serving.
For a more highly seasoned sauce add a dash of Tabasco.