3 tablespoons each: olive oil, flour
4 ribs celery, finely chopped
2 small yellow onions, finely chopped
1 small bell pepper, finely chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves, salt, black pepper
1/4 teaspoon, or to taste, ground red pepper
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1/2 cup chicken broth or water, more if needed
2 bay leaves
1 pound large Gulf shrimp, peeled, deveined
2 tablespoons each, fresh: thyme, Italian parsley
3 cups cooked rice
Heat oil in a Dutch oven or large heavy pot over medium-high heat; stir in flour. Cook, stirring, until roux is light brown, about 3 minutes; add celery, onions and bell pepper; lower heat to medium. Cook, stirring, until vegetables soften, about 4 minutes. Add garlic; cook, stirring, 1 minute.
Stir in tomatoes, tomato paste, broth, dried thyme, salt, black and red pepper; raise heat to high; heat to a boil. Lower to a simmer; add the bay leaves. Cover. Cook until flavors blend, about 25 minutes. Uncover; add more broth or water to desired consistency. Raise heat to medium high; stir in shrimp. Cook until shrimp turns pink, about 3 minutes. Cover; remove from heat; set aside until flavors come together, about 5 minutes. Serve over cooked rice. Makes 6 servings.