Shrimp Jambalaya - cooking recipe

Ingredients

3 Tbsp. oil
3 Tbsp. flour
2 c. chopped onion
1/2 c. bell pepper
4 crushed garlic cloves
1 (10 oz.) can Ro-Tel tomatoes, chopped
1 1/2 c. hot water
1/2 c. catsup
3 c. raw shrimp, peeled

Preparation

Place oil and flour in a skillet; cook until light brown to make a roux.
Saute onion, bell pepper and garlic cloves together. Place tomatoes, hot water, catsup and shrimp in a large pot.
Add roux, saute and 2 teaspoons Tony Chachere seafood seasoning.
Stir constantly while adding ingredients.
Place over medium heat and bring to a boil.
Lower heat and simmer for 1 hour or longer.
Add 1 1/2 cups cooked rice, 1 tablespoon parsley flakes and 1 tablespoon green onion tops, chopped.
Mix well and heat 5 more minutes.