Trimmed And Sliced 1/4 cup Vegetable Oil 1 pound Tomatoes :
Peeled And
Quartered 1 cup Onion :
Chopped 1 cup Celery
Chopped 1/4 cup Green Bell Pepper :
Chopped 2 each Bay Leaves 1 teaspoon Fresh Thyme
Or 1/4 Tsp Dried Salt :
To Taste Cayenne Pepper
To Taste 1 quart Vegetable :
Fish Or Chicken
Stock Or Water 2 Ears Fresh Corn :
Cut/Scraped From
Cob 1 pound Fresh Shrimp :
Peeled And Deveined In warm weather, I prefer a lighter, fresher soup to the more traditional Cajun or Creole gumbos that I prepare in abundance in cooler months. This easy recipe adds fresh-cut corn to the usual delicious mix of tomatoes, okra and shrimp. Serve with a green salad and hot corn bread. taste with salt and cayenne and add the stock or water. Bring to a boil, reduce the heat, cover and simmer for l5 minutes.* Return to a boil and add the corn. Cook for 3 minutes. Add the shrimp and cook for about 4 minutes, or until the shrimp are cooked through. Note: The soup may be prepared to this point up to 12 hours ahead and refrigerated. Reheat before proceeding. The soup base may also be frozen and stored for up to 6 months. shrimp. Per serving: 262 calories, 18 gm protein, 21 gm carbohydrates, 12 gm fat, 117 mg cholesterol, 2 gm saturated fat, 401 mg sodium, 3 gm dietary fiber