Shrimp Creole

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4 tablespoons vegetable oil

2 tablespoons flour

1 cup chopped onion

1 cup chopped green bell pepper

1/2 cup chopped celery

1 tablespoon minced garlic

3 cups tomato concasse, juice reserved

2 cups shrimp stock or water

2 bay leaves

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

2 pounds medium shrimp, peeled and deveined

Steamed rice for garnish

Chopped parsley for garnish