1/2 cup oil
6 tablespoons flour
2 med. onions, chopped
2 cloves garlic, minced
1 large can stewed tomatoes, undrained and mashed
1/2 can Rotel tomatoes
2 large cans cream-style corn
2 large cans whole-kernel corn
1 qt. chicken broth
2 lbs. shrimp fresh, frozen or canned
Salt & pepper to taste


Mix oil and flour in a large saucepan or soup pot to make a light roux. Add chopped onions and garlic and cook until onions are soft. add both kinds of tomatoes, both kinds of corn, broth and cook on low heat at a simmer for 40 minutes.

Add the shrimp and continue to simmer for 20 more minutes. Season with salt & pepper to taste. Serve hot.