2 lbs. shrimp, peeled and deveined
1 dozen ears corn (cut whole kernel style) or 4-5 cans whole kernel corn
1 can diced tomatoes
1 c. butter beans
3 qt. hot water
2 med. potatoes, cubed
1/4 c. oil or shortening
1/2 c. shallots, chopped
1/2 c. onions, chopped
1/2 c. celery, chopped
Sprig of parsley, chopped

Make a roux with the flour and oil or shortening. When the roux is brown, add the corn, shrimp, tomatoes, onions, shallots and celery and cook over medium heat, stirring often, until wilted.

Add the hot water, parsley, potatoes and butter beans and simmer for about 45 minutes. Serves about 8.