Yield: 16 servings
| Measure | Ingredient |
|---|---|
| 5 tablespoons | Oil |
| 5 tablespoons | Flour |
| 2 mediums | Onions, chopped |
| 3 | Garlic cloves, chopped |
| 4 | Stalks celery, chopped |
| 1 | (10 oz.) can tomato and chilies |
| 1 | (16 oz.) can stewed tomatoes |
| 3 | (16 oz.) cans whole kernel corn |
| 1 | (16 oz.) can cream style corn |
| 1 | Bell pepper, chopped |
| 1 gallon | Water Salt, pepper & cayenne pepper to taste |
| 2 pounds | Shrimp, peeled & deveined |
| ½ cup | Chopped green onion tops |
Make light brown roux with oil and flour. Add onion, bell pepper, garlic, celery and tomatoes with chilies and stewed tomatoes. Simmer 15 minutes. Add the corn, mixing well. Add water, salt, pepper and cayenne pepper and simmer for 1 hour. Add shrimp and cook for 10 minutes more. To serve, sprinkle green onion tops on top.
Submitted By BARRY WEINSTEIN On 03-24-95