Creole Shrimp Stew

• 2 Tbsp. vegetable oil
• 2 Tbsp. flour
• 2 medium onions, chopped
• 1 (28 oz.) can whole tomatoes, chopped (juice included)
• 1 (16 oz.) can cream-style corn
• 1 c. water
• 1 bay leaf
• 2 tsp. minced parsley
• 1 tsp. Creole seasoning
• 2 Tbsp. Tabasco sauce
• salt, pepper and red pepper to taste
• 1 lb. small shrimp, peeled and deveined

1. Heat oil in large pot and gradually stir in flour.
2. Cook and stir over medium heat until chocolate brown in color.
3. Add onions and garlic and cook until soft.
4. Pour tomatoes, corn and water into pot.
5. Add bay leaf and parsley.
6. Season to taste.
7. Simmer at least 1 hour, adding water if necessary to achieve desired consistency.
8. Soup may be made ahead to this point and refrigerated.
9. Add shrimp and simmer 15 minutes.
10. Serve immediately.

vegetable oil, flour, onions, tomatoes, creamstyle, water, bay leaf, parsley, creole seasoning, tabasco sauce, salt, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769652 (may not work)