Shrimp Jambalaya

2 pounds fresh shrimp, peeled and deveined
1 medium onion, diced
2 medium green bell peppers, diced
8 stalks celery, diced
1 28-ounce can diced tomatoes
1 cup vegetable oil
1/4 cup flour
Cayenne pepper to taste
1/8 teaspoon black pepper
Salt to taste
1/2 teaspoon minced garlic

Add oil to large skillet over medium-high heat. Sauté onions, celery, green bell peppers, and garlic 2 minutes, then cover and simmer about 5 minutes or until tender. Sprinkle flour over vegetables and stir. Cook 5 minutes until mixture begins to brown and stick to vegetables.  Stir in tomatoes; allow to boil until thickened.  Add shrimp and seasonings.  Cook an additional 5 minutes. Serve over white rice.

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