SAUCE PIQUANTE

1 tsp cayenne pepper
1.5 tsp salt
1 tsp pepper
2 cups onions
1.5 cups bell pepper
1/2 cups celery
1/4 cup garlic
16 oz tomato sauce
3-4 cups stock
1 tbls vegetable oil
1 tbls flour

Chop vegetables finely. With the oil and flour make a light roux. Add the onions and stir for a minute. Stir in the other vegetables. Add 1 cup of stock and the spices, bringing to a boil. Turn heat to low and add the tomato sauce. Stir occasionally, and cook for 1 hour. Add 1 cup stock and cook for 30 minutes. Add another cup stock and cook another 30 minutes.

This is good with 2 lbs of shrimp. Cook the shrimp and then add to sauce, along with remaining stock. Serve over rice.