Corn And Shrimp Soup - cooking recipe

Ingredients

3/4 c. cooking oil
2 medium onions, chopped
1 medium bell pepper, chopped
4 Tbsp. dried parsley flakes
2 cans white shoe peg corn
1/3 c. sugar
salt and pepper to taste
Tabasco sauce to taste or Tony's
1/2 c. flour
3 cloves garlic, chopped
2 ribs chopped celery
2 cans whole tomatoes
2 lb. cleaned shrimp
3 qt. water

Preparation

Make a roux of the flour and oil; cook until dark brown.
Add chopped seasoning and saute until limp.
Add raw shrimp and continue stirring until pink.
Add cut up tomatoes and 3 quarts water.
Add corn, salt and pepper.
Cover and simmer for 1 hour. Serve over hot cooked rice.
Serves 10.