Corn And Shrimp Soup - cooking recipe

Ingredients

1/2 c. cooking oil
1/2 c. flour
1/2 c. chopped onions
1/2 c. chopped bell pepper
1/2 c. chopped celery
1/2 c. chopped green onions
2 cloves garlic, minced
1 tsp. thyme
2 bay leaves
salt and red pepper to taste
1 lb. small shrimp
1 (16 oz.) can stewed tomatoes, chopped in blender
1 (12 oz.) can whole kernel corn
1 (12 oz.) can creamed corn
1 1/2 qt. hot water
2 tsp. chopped parsley

Preparation

Make roux with oil and flour in heavy pot.
Add next 5 ingredients and seasonings.
Cook until tender.
Add shrimp and cook until pink; add tomatoes, both cans of corn and water.
Bring to a boil and add parsley.
Let simmer for 30 to 45 minutes.