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Ingredients
- Note: The optional things here are best if in the soup, but not needed. Sometimes I do not have them on hand, so it is just as good with out it *S*.
- 1 toe garlic minced
- seasoned salt to taste
- 1 bunch of green onions chopped
- 2 cans of chopped tomatoes, or hole tomatoes , chopped
- 1 large onion chopped
- 1 small can of tomatoe sauce
- 1 pound of shrimp bolied and peeled
- 4 tablespoons of flour
- 2 stalks celery chopped (optiomnal)
- 1 bell pepper chopped (optional)
- 4 tablespoons of olive oil
- 1 small bag frozen corn kernels
- parsley chopped, 3 tablespoons (optional)
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Directions
Preparation:
Boil and peel shrimp ahead chop all vegetables ahead, you need them ready to add to the roux.
First make a roux, you put the flour and olive oil in a pot, stir it over a medium heat till browned real nicely, dark brown, keep it moving.
Then add the chopped vegetables , all except the corn. This stops the browning processs, stir till the onilons are clear and done.
Next add the tomatoes, and about 3 cans of water. Add the shrimp and the corn. Add seassoned salt to taste.
Note: This is served at the southern pow wows, a tomatoe based corn and shrimp soup, mostly cooked by the Chitamacha( not sure of the spelling here)and Houma Tribes in Louisiana.
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