4 c. peeled shrimp
2 cans whole corn
5 med. potatoes
1/2 c. bell pepper, chopped
2 bay leaves
Salt & pepper
1 can creamed corn
1 (15 oz.) can tomato sauce
2 med. onions
1/2 c. shallots, chopped
1 tsp. liquid garlic
2/3 c. oil
2/3 c. flour
Dash of cayenne

Begin with a roux using oil and flour, browning well. Saute onions, bell peppers and shallots in roux until soft. Add shrimp. Cook until they turn pink. Add tomato sauce, 3 cans of corn and approximately 6-8 cans water. (You can always add more water, so leave room for potatoes). Add the rest of the seasoning. Cover and cook over low heat for 1 1/2 hours. Peel and cube potatoes. Add to soup and cook until tender. Fills 5 quart pot.