Ingredients
2 tablespoons canola oil2 tablespoons all-purpose flour3 celery ribs, thinly sliced1 medium onion, chopped1 small green pepper, chopped2 green onions, thinly sliced2 garlic cloves, minced4 cans (14-3/4 ounces each) cream-style corn1 can (10 ounces) diced tomatoes and green chilies, undrained1 bay leaf1/8 to 1/4 teaspoon white pepper1/8 to 1/4 teaspoon cayenne pepperDash hot pepper sauce3 cups cooked small shrimp1/3 cup minced fresh parsley
Preparation
Heat oil in a heavy saucepan over medium heat. Carefully add flour; cook and stir until golden brown, about 6-8 minutes. Reduce heat to low. Add the celery, onion, green pepper and green onions; cook and stir for 5 minutes. Add garlic; cook 1 minute longer. Add the corn, tomatoes, bay leaf, white pepper, cayenne and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes.
Stir in shrimp and parsley; heat through. Discard bay leaf.
