- 4 dozen 50 count shrimp, peeled and deveined
- 3 cups whole kernel corn
- 1 cup oil
- 1 cup flour
- 2 cups chopped onions
- 2 cups chopped celery
- 1 cup chopped bell pepper
- ¼ cup diced garlic
- 2 cups diced tomatoes
- ½ cup tomato sauce
- 2 whole bay leaves
- 1 teaspoon thyme
- 1 teaspoon basil
- 3 quarts shellfish stock
- 1 cup sliced green onions
- 1 cup chopped parsley
- salt and crack black pepper to taste
- In a two gallon stock pot, heat oil over medium high heat.
- Add flour and using a wire whisk, stir constantly until roux is golden brown. Do not scorch.
- Should black specks appear, discard and begin again.
- Add corn, onions, celery, bell pepper, garlic and tomatoes.
- Saute five to ten minutes or until vegetables are wilted.
- Add tomato sauce, bay leaves, thyme and basil.
- Add shellfish stock, one ladle at a time, stirring constantly until all is incorporated.
- Bring to a low boil, reduce to simmer and cook for thirty minutes.
- Add shrimp, green onions and parsley and continue to cook for ten additional minutes.
- Season to taste using salt and cracked black pepper. Here again, you may wish to make a corn cob stock in place of one quart of the shellfish stock. This will enhance the fresh corn flavor.