Put oil in saucepan, add onions, bell pepper strips and chopped garlic and fry a little, stirring. Add flour and sauté a little while stirring, add all other ingredients except shrimp, long grain rice and parsley. Mash the tomatoes. Let it boil well, then reduce the temperature. Boil gently for 45 minutes without lid, stirring from time to time. Make long grain rice on the side. If fresh shrimps, peel them from the shell, cut the back and remove the dark intestines under running water. Add the shrimps to the vegetables and cook for another 5 minutes until the shrimps are pink. Remove the bay leaf seasoning from the soup. Serve the whole by placing long-grain rice in a soup plate and spreading it out, ladling the shrimp-vegetable mixture over it and sprinkling with parsley.
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