In a 2-gallon, heavy-bottomed saucepan, heat oil over medium-high heat. Whisk in flour, stirring constantly until a light brown roux is achieved *(see roux recipes). Add onions, celery, bell peppers and minced garlic then sauté 3-5 minutes or until vegetables are wilted. Blend in tomato sauce and diced tomatoes. Slowly add shellfish stock, stirring constantly until a sauce-like consistency is achieved. Cook approximately 15 minutes, stirring occasionally. Additional stock may be needed if mixture becomes too thick. Add shrimp, green onions and parsley then cook 5 additional minutes. Season to taste with salt, pepper and granulated garlic. Serve over steamed white rice with a dash of hot sauce.
**Tip: As seen on the show, this recipe pairs great with Grolsch beer!
