In heavy 8 qt pot heat oil and gradually add flour, stirring constantly. Cook over low heat (you really need to keep on the stirring or the flour will burn). Cook until a medium brown roux is formed that is the color of peanut butter.

Remove from heat and add the fresh vegetables and parsley. Mix well with the roux, then return to low heat and cook, stirring constantly until the vegetables begin to brown

Mix in the canned tomatoes and tomato sauce, chives, wine and seasonings (incl the lemon juice if you wish to try it otherwise omit the lemon juice completely). Mix well.

Raise the heat and bring to a low boil. Add the water and mix thoroughly. When mixture boils up again, reduce the heat and simmer for 45 minutes.

Add the shrimp and allow to come to a low boil again, then cover. Reduce the heat again slightly and simmer for 20 minutes.

Remove the pot from the burner and allow to stand, covered, at room temperature for about 10 minutes before serving over boiled rice.

Serve with bread and salad of choice

**** The sauce can be made ahead of time so that all you have to do is add the shrimp. It actually brings out the flavor in the dish if the sauce sits in the refrigerator overnight.