Corn Soup with Shrimp
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FROM: Cajun Cuisine INGREDIENTS 5 tablespoons oil 5 tablespoons flour 2 onions, chopped 2 bell peppers, chopped 3 cloves garlic, minced 4 stalks celery, chopped 1 (10-ounce) can tomatoes with chilies 1 (16-ounce) can stewed tomatoes 3 (16-ounce) cans whole kernel corn 1 (16-ounce) can cream-style corn 1 gallon water Salt, black pepper, and cayenne pepper, to taste 2 pounds shrimp, peeled and deveined 1/2 cup chopped green onion tops Make a light brown roux with oil and flour; add onion, bell pepper, garlic, celery, tomatoes with chilies, and stewed tomatoes. Simmer about 10 minutes. Add whole kernel corn and cream-style corn, mixing well. Add water, salt, black pepper, and cayenne pepper. Simmer for 1 hour. Add shrimp and continue to cook an additional 10 minutes; add green onion tops and serve in soup bowls. Makes 8 to 10 servings