Corn Shrimp Soup

1/3 cup butter
3 tbs flour
1 med onion (minced)
1 stalk celery (minced)
1 med bell pepper (chopped fine)
One 16 oz can whole kernel corn
One 16 oz can whole tomatoes
1 cup water
1 lb peeled shrimp
Allspice (to taste)
Mace (to taste)
Thyme (to taste)

Saute onion, celery, and bell pepper in small amount of roux made with butter and flour. Add corn (if you can substitute fresh corn for canned please do) and whole tomatoes (with juice). Add cup of water. Simmer 1/2 hour. Add shrimp and seasonings and cook for 15-20 minutes.

Serves four.

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Cajun Country -- New Iberia, Louisiana