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.