Shelly's Recipe

LOUISIANA SHRIMP AND CORN GUMBO

Category: Soups

1/4 cup + 1 tbsp olive oil
1/4 cup + 1 tbsp flour
2 cups finely chopped onions
1 medium size green pepper, finely chopped
4 shallots, shopped
2 tbsp minced fresh parsley
1 tbsp dried whole basil
1 tsp Cajun seasoning
1/8 tsp ground red pepper
1/8 tsp Hot pepper sauce
Salt and Pepper to taste
3 cups canned diluted chicken broth
1 (16 oz) pkg whole kernel corn, thawed
1 (14 oz) can tomatoes, undrained and chopped
2 lbs medium-sized fresh shrimp, peeled

Combine olive oil and flour in large Dutch oven; cook over medium heat, stirring constantly, until mixture is caramel colored. Stir in onion, green pepper, shallots and parsley; cook over low heat 10 minutes or until onion is tender. Ad basil, Cajun seasoning, ground red pepper, hot sauce, Worcestershire sauce and salt and pepper to taste, stirring well; simmer, uncovered 5 minutes. Add chicken broth, corn and tomatoes; stir well. Cover and simmer 1 hour and 15 minutes. Stir in shrimp; cover and cook 10 minutes or until shrimp turn pink. Yield 10 cups.