Saute in a skillet.
 1/2 cup chopped onion
 2 Tablespoons olive oil

Add, and stir and saute until flour turns a golden color.
 2 Tablespoons flour

Place the sauted onions into the crock-pot and add:

 1 1/2 cups water
 1 - 6 ounce can of tomato paste
 1 1/2 tsp salt
 pepper
 1 tsp sugar
 3 bay leaves
 1/2 cup chopped celery
 1/2 cup chopped bell pepper

Cook on low setting for 4 to 9 hours (your choice).

One hour before serving, add:
 2 pounds raw, shelled shrimp*

Serve over hot rice.

Note: This recipe can be doubled.

*You may also use precooked salad shrimp, but don't cook them for an hour, just enough to heat thoroughly.