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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 can(s) (1 lb) corn undrained |
1 can(s) (1 lb) tomatoes, undrained |
1 bell pepper chopped |
1/8 teaspoon(s) cayenne pepper |
3 cup(s) chicken stock (may add more if needed) |
3 tablespoon(s) flour |
2 tablespoon(s) minced parsley |
5 tablespoon(s) oil |
2 onions, finely chopped |
salt and pepper to taste |
4 shallots chopped |
2 pound(s) shrimp, peeled |
2 dash(es) hot sauce |
Directions:
1. Make a roux with the oil and flour. When golden brown, add the onions. Saute slowly for 10 minutes, then add bell pepper, shallots, shrimp, parsley, salt, pepper, cayenne pepper and Tabasco. Simmer 5 more minutes, then add the tomatoes, corn, and stock. Simmer 1 hour.
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