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.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana