1 1/2 lbs. raw, peeled shrimp
2 sticks butter
2 onions chopped
1 bell pepper chopped
green onion, chopped to taste
tasso or andouille to taste
1 can diced tomatoes
1 can rotel tomatoes
4 c. whole milk
1 c. chopped celery
4 tbsp. flour
garlic, salt and pepper to taste
1 can creamed corm
2 cans whole kernel corn
2 cans shoepeg corn

Melt butter, add seasonings and sauté til clear. Add tasso or andouille and cook slowly 30 minutes. Add flour small amounts at a time til smooth. Stir constantly, add chopped tomato and rotel and cook 30 minutes. Add shrimp and corn. Cook til shrimp turns pink. Use low heat slowly add milk a little at a time, stir constantly on low heat. DO NOT BOIL. Add green onions, salt and pepper to taste. Let set then adjust seasoning.

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