Charlotte Lafauci's Sauce Piquante

1 c flour
1 c. oil
1 qt. tomato sauce
1 qt. rotel tomatoes
1 c. celery (chopped)
1 c. onion (chopped)
1/2 c. Shallots (choppeD)
6 pods garlic
1/2 c. sugar & ground bay leaves
3 lbs. meat
1/2 c. Parsely (chopped)
Salt, black, and red pepper to taste

Make a roux with flour and oil.  Add rotel tomatoes, tomato sauce, celery, onions, bell peppers, shallots, garlic, sugar, ground bay leaves and cook for 3 hours.  Add seasoned meat to sauce.  Cook for 2 hours or until meat is tender, add parsely and mushrooms.  Season to taste with salt, pepper.  Serve over rice.