Friar Tuck's Creamy Shrimp Creole Soup

Combine celery, peppers, tomato sauce, water, rice, garlic salt, minced garlic, white pepper and seafood base in large pot. Cook over medium heat until vegetables are tender.

While cooking soup, make roux: In medium saucepan, combine onions and butter and cook over medium heat until onions are transparent, stirring frequently. Reduce heat to low and gradually add flour, stirring frequently, until mixture is smooth and bubbly, 2 to 3 minutes.

Remove roux from heat and gradually add to hot soup, whisking briefly. Add shrimp and cook over medium heat until done, about 3 minutes.

Serve with oyster crackers.