• 2 lb. shrimp
• 6 c. corn
• 1 1/2 c. oil
• 1 1/2 c. flour
• 3-4 medium onions, chopped
• 1 med. bunch celery, chopped
• 2 bell peppers, chopped
• 1/2 c. diced garlic
• 4 c. diced tomatoes
• 1 c. tomato sauce
• 4 bay leaves
• 2 tsp thyme
• 2 tsp basil
• 6 qts. corncob stock
• 2 c. sliced green onions
• 2 c. chopped parsley
• salt and fresh black pepper to taste

In a 20 quart stock pot, make a golden brown roux. Add corn, onions, celery, bell pepper, garlic and tomatoes. Saute five to ten minutes or until vegetables are wilted.

Add tomato sauce, bay leaves, thyme, and basil. Add stock, a ladle at a time, stirring until you've added all of it. Bring to a low boil, reduce to simmer and cook for thirty minutes. Add shrimp, green onions and parsley and continue to cook for ten additional minutes Season to taste using salt and cracked black pepper.