Seafood Soup 2

1-1/2 quarts water
2 cups shrimp stock
3 tablespoons salt
3 tablespoons Tony Chachere's
4 tablespoons roux
1 large onion, chopped
1 medium bell pepper
1 cup celery, chopped
1/2 cup celery tops, chopped
1 cup fresh parsley, chopped
One 10-ounce can Rotel tomatoes
8 ounces fresh sliced mushrooms
One 16-ounce bag frozen corn
1-1/2 pounds cleaned shrimp
One 6-ounce can white crab meat
5 medium potatoes, peeled and cut small

In large pot add water, salt, shrimp stock and Tony's seasoning. Bring to a boil, then add roux. Lower heat to medium and let cook 15 minutes. If mixture is too thin add more roux. Next add onions, bell pepper, celery, celery tops and parsley. Cook 1/2 hour on medium heat.

Next add Rotel tomatoes, mushrooms and corn. Cook 30 minutes and finally add shrimp, crab and potatoes. Cook 30 minutes on medium-low heat and serve as appetizer or main course.

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Cajun Country -- New Iberia, Louisiana