Cajun Shrimp Creole

Makes 4-6 servings

½ cup oil
¼ cup flour
2 lb raw shrimp, peeled and deveined
1 pod garlic, finely chopped
½ cup minced onion
½ cup chopped green pepper
2 Tbsp chopped parsley
½ cup warm water
2 tsp or less salt, to taste
Tabasco to taste
2 - 8 oz cans tomato sauce

Make a light brown roux using flour and oil in a Stockpot. Add shrimp and cook 3 minutes over low heat. Add garlic, onion, green pepper and parsley and sauté 2 minutes. Increase heat to medium and gradually add water while stirring. Add remaining ingredients, bring to a boil, then lower heat to simmer and cook for 1 hour. Stir occasionally. Serve over steaming rice.