Louisiana Shrimp and Corn Soup | Louisiana Kitchen & Culture

Ingredients

• 2 tablespoons oil
• 4 tablespoons flour
• 3/4 cup finely chopped celery
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped bell pepper
• 4 ounces tomato sauce
• 2 cups fresh corn kernels or 1 (17-ounce) can creamed or whole kernel corn
• 5 cups chicken stock
• 1 pound cleaned Louisiana shrimp*
• 1 teaspoon salt
• 1/2 teaspoon black pepper