Creole Shrimp

Melt bacon fat in a large skillet over medium heat. Stir in the flour and cook until browned stirring constantly to make a brown roux (see Editor's Note). Stir tomatoes tomato sauce minced onion green pepper parsley garlic water salt and pepper into the roux. Bring sauce to a boil then reduce heat to medium-low and simmer for 20 minutes. Add shrimp to mixture and cook until the shrimp turn pink and have turned opaque in the center.