New Orleans Shrimp Stew - cooking recipe

Ingredients

1/4 cup all-purpose flour
1/4 cup vegetable oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
3 celery ribs, chopped
3 garlic cloves, minced
1 (6 ounce) can tomato paste
10 cups water
2 tablespoons chicken bouillon
2 tablespoons creole seasoning
2 lbs peeled raw shrimp
1 bunch green onion, chopped (optional, for garnish)
3 cups cooked rice
salt

Preparation

Make a roux by heating oil on medium-high heat in stock pot.
Add flour to hot oil and continually whisk until your roux turn the color of peanut butter.
Add chopped vegetables and stir immediately.
Reduce heat to medium. Allow to cook 3 minutes, while stirring every minute.
Add tomato paste and stir immediately. Allow to cook another 3 minutes, while stirring every minute.
Slowly add 10 cups of water, chicken bouillon and Creole seasoning. Allow to slowly boil for 1 hour. Stir about every 15 minutes.
Add raw shrimp and simmer on medium heat for 15 minutes.
Serve over cooked rice and garnish with 1 to 2 tablespoons chopped green onion in each bowl.