Description Edit

12 servings

Ingredients Edit

  • 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

Directions Edit

  1. In a two gallon stock pot, heat oil over medium high heat.
  2. Add flour and using a wire whisk, stir constantly until roux is golden brown. Do not scorch.
  3. Should black specks appear, discard and begin again.
  4. Add corn, onions, celery, bell pepper, garlic and tomatoes.
  5. Saute five to ten minutes or until vegetables are wilted.
  6. Add tomato sauce, bay leaves, thyme and basil.
  7. Add shellfish stock, one ladle at a time, stirring constantly until all is incorporated.
  8. Bring to a low boil, reduce to simmer and cook for thirty minutes.
  9. Add shrimp, green onions and parsley and continue to cook for ten additional minutes.
  10. 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.