How to make it

  • Put oil in large heavy soup pot, add bacon and fry until semi-crisp. Add corn and stir fry until it begins to brown around the edges.
  • I add the olive oil during this browning process.
  • When browned to your preference, drain off the bacon and the corn. Add the butter to the pot and when it is sizzling, add the onion, celery, bell pepper and garlic.
  • During the last 5 minutes or so add the flour.
  • You are not making a roux here.
  • When the vegies are softened, add the tomato paste and fry down until the mixture takes on slightly browned appearance.
  • Then add the tomato sauce, the rotel tomatoes, the bay leaves and the vegetable broth.
  • Stir together well for a smooth consistency.
  • At this point you add your seasoning and bring the pot to a low boil over a medium-high heat, stirring occasionally to prevent sticking. Add the corn and the bacon; cover the pot and simmer for 1 ½ hours. Do not take the lid off the pot unless you just have to take a peek to be sure nothing is sticking.
  • When simmer is completed add the shrimp, stir, and cover pot for an additional 10 minutes.
  • Do not overcook.
  • Shrimp will turn pink and curl up when done.
  • -Susana

People Who Like This Dish 2
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    momo_55grandma ate it and said...
    great Flavors and combo thanks high5
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes