Melt butter in large saucepot or Dutch oven; add onion, celery, green onion, and garlic. Cook 5 minutes or until tender. Add flour and stir until well blended. Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, stirring occasionally. Stir in shrimp and TABASCO® Sauce. Simmer 5 minutes longer or until shrimp turn pink. Discard bay leaves. Serve over rice.
Makes 8 servings.