Shrimp Etouffee - cooking recipe

Ingredients

2 lb. cleaned shrimp
1 (8 oz.) can mushroom soup
1 (8 oz.) can cream of celery soup
1 (4 oz.) can tomato sauce
4 Tbsp. flour
1/4 c. oil
salt to taste
1 tsp. Tony's seafood season
1/4 c. bell pepper
1/4 c. onion
1/8 to 1/4 tsp. cayenne pepper
1 clove minced garlic
1 Tbsp. parsley flakes

Preparation

Heat oil in cast-iron pot; add flour and stir constantly until dark roux is obtained.
Add both cans of soup, tomato sauce and herbs; simmer and cook on low heat for about 30 minutes, adding small amounts of water as needed.
(Caution:
you want this gravy pretty thick.)
Add seasoning spices and shrimp; allow to cook for 30 minutes longer.
Makes 8 hearty servings.