2 TBSP. oil
2 TBSP. flour
1 1/2 cups chicken broth
1 green bell pepper, chopped
2 stalks celery, sliced
1 large onion, chopped
1 bay leaf
2 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 1/2 lbs. medium shrimp, shelled
2 scallions, including green tops, sliced
In a large stock pot heat oil over moderate heat.
Add flour and whisk until it is the color of peanut butter, about 3 minutes.
Whisk in the broth and continue to whisk until sauce begins to thicken.
Stir in the next 8 ingredients.
Bring to a simmer, cover and cook until the vegetables are tender, about 15 minutes.
Add the shrimp and scallions; simmer until shrimp is cooked.
Serve over rice.