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. In a three gallon pot, sauté all vegetables in butter. Stir in flour, add all tomatoes, and cook for 1-2 minutes to singe the flour.
2. Add the water and bring to a boil. Add corn and the seasonings. Bring to boil again.
3. Turn off heat and add shrimp, stirring constantly for 15 minutes. Allow to sit for 30 minutes before serving or freezing.
4. Garnish with chopped parsley and serve over rice.