- In a cast iron skillet, sauté the celery, onions, peppers and garlic in the butter over medium heat until tender, about 15 minutes. Sprinkle in the flour and cook for 1 minute, stirring constantly.
- Add the shrimp, broth, tomato paste and seasonings, except for the parsley and green onions. Cover and simmer for 15 minutes.
- Add the parsley and green onions. Stir and remove from the heat. Adjust the seasoning. Serve on a bed of plain rice.