Corn And Shrimp Soup

• 1/2 c. cooking oil
• 1/2 c. flour
• 1/2 c. chopped onions
• 1/2 c. chopped bell pepper
• 1/2 c. chopped celery
• 1/2 c. chopped green onions
• 2 cloves garlic, minced
• 1 tsp. thyme
• 2 bay leaves
• salt and red pepper to taste
• 1 lb. small shrimp
• 1 (16 oz.) can stewed tomatoes, chopped in blender
• 1 (12 oz.) can whole kernel corn
• 1 (12 oz.) can creamed corn
• 1 1/2 qt. hot water
• 2 tsp. chopped parsley

1. Make roux with oil and flour in heavy pot.
2. Add next 5 ingredients and seasonings.
3. Cook until tender.
4. Add shrimp and cook until pink; add tomatoes, both cans of corn and water.
5. Bring to a boil and add parsley.
6. Let simmer for 30 to 45 minutes.

cooking oil, flour, onions, bell pepper, celery, green onions, garlic, thyme, bay leaves, salt, shrimp, tomatoes, whole kernel corn, corn, water, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189211 (may not work)