Ingredients for 6 servings:
1. 2 lbs shrimp, peeled and deveined
2. 2 cups chopped onions
3. 1 cup chopped green bell pepper
4. 1 cup chopped celery
5. 3 garlic cloves, minced
6. 1/4 cup vegetable oil
7. 1 (6 ounce) can tomato paste
8. 1 1/2 cups chicken broth
9. 1 (14 1/2 ounce) can diced tomatoes, undrained
10. 1 (8 ounce) can tomato sauce
11. 2 bay leaves
12. 1 teaspoon cayenne pepper
13. 1 teaspoon Worcestershire sauce
14. 1/2 teaspoon salt
15. 2 tablespoons flour
16. steamed rice

Directions:
1. In a large skillet, cook onions, bell pepper, celery, and garlic in the oil, until vegetables are tender, 5-6 minutes.
2. Stir in the tomato paste and cook for a minute, then add 1 cup of the chicken broth and mix well.
3. Then add the diced tomatoes, tomato sauce, bay leaves, cayenne pepper, Worcestershire sauce, and salt, stirring to mix.
4. Bring mixture to a boil, then reduce heat, and simmer, stirring occasionally, for about 20 minutes.
5. Mix the remaining chicken broth with the flour until it is smooth.
6. Whisk it into the sauce and stir constantly for 5 minutes.
7. Add the shrimp and cook just till shrimp turn pink and curl.
8. Remove bay leaves before serving.
9. Serve with steamed rice and Tabasco sauce, if desired.