Rosella’s Shrimp and Corn Soup

Serves 6 to 8. Recipe is from Rosella Vessier Gauthreaux.

11/2 sticks butter

2 cups diced sweet Vidalia onions

1 cup diced celery

1 cup diced bell pepper

1/4 cup minced garlic

11/2 to 2 lbs. small or medium shrimp, peeled and deveined

4 to 5 (15.25-oz) cans corn

2 (14.5-oz.) cans stewed tomatoes, or garden-fresh stewed tomatoes

5 (14.75-oz.) cans cream-style corn

8 ozs. tomato juice

1 (10-oz.) can Ro-Tel mild tomatoes

Garlic powder, to taste

Garlic salt, to taste

Onion powder, to taste

1 bay leaf

Parsley, to taste

Cayenne pepper, to taste

Black pepper, to taste

Salt, to taste

1. In a large pot, melt the butter. Add onions, celery, bell pepper and garlic and sauté until onions are clear, about 5 minutes.

2. Add raw shrimp and cook until they are pink. Add all the canned ingredients. Season to taste.

3. Bring to a boil, reduce to a simmer and cook 35 to 45 minutes. Add additional seasoning and water, if needed.