Cajun Shrimp Stew

1 medium onion, chopped
3 or 4 stalks celery, chopped
? stick of butter
? cup flour (? cup if you want it thicker)
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Saute onion and celery in butter until tender-crisp. Add flour all at once. Cook and stir 3 minutes.

Add:
2 cans chicken broth or about 3 cups homemade stock/broth
2 cans minced or chopped clams with liquid (you can do this with 8-12 small whole fresh clams as well)
1 large can whole tomatoes broken up with liquid

Season:
Salt
Pepper
A few drops of Tabasco
1-2 tsb Chili powder
Several squirts of Durkee's Red Hot
Garlic powder
Parsley

Bring to a boil and let simmer 5 minutes or so. Turn off heat.

Add 1 pound fresh or frozen shelled and deveined extra large shrimp. The heat from the pot will cook it regardless of fresh or frozen state without turning the shrimp to rubber.

Taste and re-seaon carefully. The hot stuff gets hotter as it sits. This is much better made a day ahead and reheated. Serve over rice.

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