Corn And Shrimp Soup - cooking recipe

Ingredients

2 lb. peeled shrimp (21 to 35 count size, medium) *
2 cans corn, plus liquid
1 (10 oz.) can whole tomatoes, diced
1 (10 oz.) can Ro-Tel tomatoes
1 (16 oz.) can tomato sauce
2 chopped onions
1 chopped green pepper
3 ribs chopped celery
1/4 c. parsley
garlic
2 qt. water
1 tsp. Tony Chachere Cajun Creole seasoning

Preparation

Saute vegetables in margarine (approximately 1/2 stick) until soft.
Add shrimp (if fresh) until pink.
Add all other ingredients and cook slowly for 3 hours.
This soup freezes well.