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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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awesome! needs no other description Ingredients:
5 tablespoons oil |
5 tablespoons flour |
2 medium onions, chopped |
3 garlic cloves, chopped |
1 medium bell pepper, chopped |
2 celery ribs, chopped |
4 tablespoons dried parsley flakes |
1 (17 ounce) can stewed tomatoes, chopped |
1 (14 ounce) can rotel tomatoes |
3 (17 ounce) cans whole kernel corn |
1 (17 ounce) can cream-style corn |
5 quarts water |
2 lbs peeled shrimp |
salt and pepper |
Directions:
1. heat oil in a soup pot. make a roux by adding flour and cooking til brown, stirring constantly.
2. add chopped vegetables and parsley flakes. cook 10 minutes, or until onion is tender.
3. add tomato products and cook 10 minute longer, stirring constantly. add corn. stir til mixed. add water, salt and pepper. simmer one hour, stirring occasionally. add shrimp. simmer 30 min longer. makes 10-12 servings.
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