1 cup finely chopped shallots or green onions     

                        2 onions, diced     

                        1/2 cup green bell pepper     

                        1/2 cup red bell pepper     

                        1 large tomato, diced     

                        3 cloves garlic, crushed and chopped     

                        1/4 cup parsley, minced     

                        1 large can tomato paste     

                        1 teaspoon sugar     

                        3 cups water or chicken stock or fish stock     

                        1 teaspoon Cayenne pepper to taste     

                        1/4 teaspoon Salt to taste     

			1 teaspoon black pepper to taste     

                        2 pounds peeled uncooked shrimp     

                        Cooked white rice     

                        1/2 cup flour and 1/2 cup shortening for roux     

To begin, make a dark roux.  Add water (or stock), tomato paste, and

sugar.  Simmer a few minutes.  Add all other ingredients except shrimp

or chicken.  Let simmmer 45 minutes to an hour.

Mixture should be thick; if it is not, make a little more roux and add it

to the mixture. Add shrimp or chicken.  Simmer another 20-25 minutes.

Serve over hot cooked white rice.