Shrimp and Corn Soup

Great for those cold winter days. Also good with crabmeat instead of shrimp. Add 1 pt of crabmeat instead of the shrimp

INGREDIENTS:

• 1/3 cup oil
• 3 Tbsp. flour
• 2 med onions finely chopped
• 1 large bell pepper chopped
• 1 lb. medium shrimp peeled
• 2 Tbsp. parsley
• Salt, black pepper and red pepper to taste
• 1 can whole peeled tomatoes, undrained
• 1 can whole kernel corn, drain 1/2 liquid
• 1 cup water

DIRECTIONS:

1. Make a roux with oil and flour. When roux is golden brown, add onions and cook for 10-15 minutes
2. Add bell peppers, shrimp, parsley, salt & pepper. Simmer for 5-10 minutes
3. Add tomatoes, corn, and 1 cup water. Simmer at least 1 hour adding more water gradually until deisired consistency.
4. Serves 6