1/2 c. veggie oil 16 oz can cream style corn
1 c. flour salt and pepper
1 lg. onion, chopped crushed red pepper
1 celery rib, chopped 2 lbs. shrimp
1/2 green pepper, chopped 6 sprigs fresh parsley
1 clove garlic
1 gallon hot water
16 oz whole tomatoes, undrained
8 oz tomato sauce
24 oz whole corn, canned or frozen
First Step: Making the Roux
Oil. Water. Stir. Not complicated just don't let it burn and according to Gran it should resemble the color of a copper penny. And overall rule of thumb for a roux is the darker the color the richer the taste!
Next Step: Throw it all together
Add the veggies and garlic to the roux, stir until softened.
Gradually add the warm water, mixing well. Little note: I usually add the salt, pepper, and red pepper and season as I go along- I also like to add Tony Chacheres's and tabasco.
Add the tomatoes and corn, bring to a boil then reduce heat to simmer for about an hour (another note: I have never been able to wait this long).
Finally:
Add the shrimp and parsley and simmer 10 minutes.
