Shrimp Etouffee

Ingredients

• 3½ qt. sauce pot
• ¼ cup vegetable oil
• ⅓ cup flour
• 1 medium onion, chopped
• 2 stalks celery, diced
• 6 cloves garlic, minced
• 2 medium fresh tomatoes, peeled and chopped
• 1 cup fish stock or clam juice
• ½ tsp basil
• ¼ tsp thyme
• 1 bay leaf
• freshly ground black pepper
• 1 lb shrimp, peeled and deveined
• 2 med/lg scallions, including the greens, chopped
• 1 tsp hot sauce