Ingredients

1 c medium roux (1 c flour, 1 c oil)

3 med onions

6 cloves garlic

1 bell pepper

3 ribs celery

2 bunches green onions

1 (6 oz) can tomato paste

1 (8 oz) can tomato sauce

1 (10 oz) can rotel tomatoes

2 (14 oz) cans chicken broth

4 (12 oz) can niblet corn

water (3 corn cans worth)

2-3 lbs shrimp, cleaned, peeled

seasoning (3-4 bay leaves, salt, red, black pepper, parsley)

Preparation

  1. Make roux
  2. Saute onions, garlic, bell pepper, celery, green onions in roux until soft.
  3. Add tomato paste, stir.
  4. Add corn and water to bring to desired consistency. Simmer 30 minutes
  5. Stir in shrimp and cook until shrimp cooked.