INGREDIENTS
3 tbsp
olive oil
1
medium onion, roughly chopped
1 cup
thinly sliced celery
1 cup
large diced green bell pepper
32 oz
stewed tomatoes
8 oz
tomato sauce
2
bay leaves
1 tbsp
salt
1 tbsp
sugar
1 tbsp
chili powder
1 tsp
hot sauce
1 lb
large shrimp, peeled, deveined (I leave tails on)
2 tbsp
all-purpose flour
1/3 cup
cold water