In bowl, mix vegetables 1/4 cup parsley and the seasoning. In Dutch oven over medium heat, saute bacon eight minutes. Remove to bowl. Pour fat into a glass measure. Add oil to measure 2/3 cup. Heat in pan over medium low heat. Add flour. Cook, stirring 30 minutes or until dark (this is called a roux). Add onion mixture (vegetables will sputter). Saute two minutes. Blend tomato paste with 1 cup broth. Add to pan. Add bacon and remaining broth. Boil, reduce heat. Add three shrimp, simmer one hour or until thick. Add remaining shrimp and parsley, scallions, and vinegar. Heat thorough. Remove from heat, cover. Let stand ten minutes. Serve in bowls with rice.
Makes 8 servings.