Corn And Shrimp Soup

• 5 Tbsp. oil
• 3 Tbsp. flour
• 1 bell pepper, chopped
• 2 onions, chopped
• 4 shallots, chopped
• 2 Tbsp. minced parsley
• 2 lb. shrimp, peeled
• 1/2 tsp. black pepper
• 1/4 tsp. garlic powder
• 1/2 tsp. Tony's seasoning
• 2 dashes Tabasco
• 1 can (1 lb. size) Ro-Tel tomatoes or tomatoes (undrained)
• 1 (1 lb.) can whole kernel corn
• 2 cans chicken broth
• 2 Tbsp. tomato paste
• 1 tsp. salt
• 1 bay leaf

1. Make a roux with the oil and flour.
2. When golden brown, add the onions.
3. Add tomato paste; saute slowly for 10 minutes.
4. Add the bell pepper, shallots, shrimp, parsley, salt, pepper, Tony's seasoning and Tabasco.
5. Simmer 5 more minutes, then add tomatoes, corn, chicken broth and bay leaf.
6. If too thick, water can be added.
7. Simmer for 1 hour.

oil, flour, bell pepper, onions, shallots, parsley, shrimp, black pepper, garlic powder, rotel tomatoes, whole kernel corn, chicken broth, tomato paste, salt, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1073923 (may not work)