Shrimp and Corn Soup #2

Ingredients

• 3 lbs medium shrimp, peeled
• ½ C celery, chopped
• 2 onions, chopped
• 2 C crushed tomatoes
• 2 bell peppers, chopped
• 1 can Rotel tomatoes
• 2 lbs frozen white kernel corn
• 3 qt water
• 2 cloves garlic, minced
• 1 tsp parsley
• ½ lb butter
• ½ tsp Cajun seasoning
• 1 C flour
• Salt and pepper to taste

Directions

1. Saut%eacute Vegetables: In a three‑gallon pot, sauté all vegetables in butter until softened.
2. Make Roux: Stir in flour and add all tomatoes. Cook for 1-2 minutes to lightly brown the flour.
3. Boil: Add water and bring to a boil. Stir in corn and seasonings, then return to a boil.
4. Finish with Shrimp: Add shrimp and bring back to a boil while stirring constantly.
5. Rest: Turn off the heat and let the mixture sit for 30 minutes before serving or freezing.
6. Serve: Garnish with chopped parsley and serve over rice.

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