In a small saucepan, brown flour in bacon grease. Remove from heat and set aside.
In a large skillet, saute onions, green pepper, and celery in olive oil until crisp-tender. Add tomatoes.
Mix browned flour with sauteed vegetables; add all seasonings except Worcestershire sauce. Cover, reduce heat, and simmer lightly for one hour.
Add shrimp and Worcestershire sauce. Cover and cook 5-10 minutes, or until shrimp are thoroughly cooked (bright pink in color).
Serve over hot cooked rice.
Makes 4 to 6 servings.
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