Louisiana Shrimp And Corn Gumbo - cooking recipe

Ingredients

5 Tbsp. olive oil
5 Tbsp. flour
2 large onions, finely chopped
1 green pepper, finely chopped
4 green onions, chopped
2 Tbsp. parsley
salt and black pepper to taste
1/8 tsp. cayenne
1 tsp. Cajun vegetable seasoning
3 dashes of hot pepper sauce
3 dashes of Worcestershire sauce
1 Tbsp. basil
1 lb. can undrained tomatoes, chopped
1 lb. frozen corn
3 c. chicken broth
2 lb. small shrimp, peeled

Preparation

In a large pan over medium heat, make a dark roux with olive oil and flour, stirring constantly.
When brown, add onions, green pepper, green onions and parsley.
Saute on low for 10 minutes. Add salt, pepper, cayenne, Cajun seasoning, hot sauce, Worcestershire and basil.
Simmer 5 minutes.
Add corn, tomatoes and broth.
Cover and simmer for 1 to 1 1/2 hours.
Add shrimp during last 15 to 20 minutes of cooking time.
Makes 2 1/2 quarts.