Shrimp and Corn Soup

3/4 cup oil

3/4 cup flour

2 cups chopped onions

1 cup chopped celery

1 cup chopped bell pepper

2 bay leaves (optional)

2 cloves garlic, minced

Two 8 oz cans tomato sauce

1 to 1-1/2 lb raw peeled shrimp

2 cups homemade chicken stock or chicken broth

One 10-1/2 oz can creamed corn

One 10-1/2 oz whole corn

1/2 tsp black pepper

1/2 tsp white pepper

1/2 tsp red pepper

Salt to taste

Make a medium golden roux with the oil and flour. Add onions, bell pepper, celery, and garlic, and saute for 15 or 20 minutes.

Add the tomato sauce and the bay leaves and cook down for about 15 minutes. Then add the shrimp. Next add chicken stock and 2-1/2 to 3 quarts of hot water. Stir until smooth and simmer for a while. Add both cans of corn and cook about 30 minutes. Tabasco can be added for extra zest.

This will make 8 to 10 hearty servings.

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Cajun Country -- New Iberia, Louisiana