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INGREDIENTS
1 stick margarine
1 cup onions (finely diced)
1/4 cup celery (chopped)
1/4 cup green bell peppers (chopped)
1/4 cup red bell peppers (chopped)
1/2 cup flour
1 lb. shrimp (peeled)
1 can rotel tomatoes
salt to taste
creole seasoning to taste
1 qt. half and half
1 qt. heavy cream
1/4 cup green onions (chopped)
2 cans of corn or 2 cups of frozen corn
PROCEDURE
- in a heavy duty sauce pot on medium heat, add margarine and saute vegetables and shrimp until tender
- stir in flour and slowly add half and half to thicken
- add rotel tomatoes, spices and heavy cream, simmer for 20 minutes.
- add corn
- check thickness and add water to desired consistency
- check seasoning and add green onions
- yields 2 quarts
