In 3 gallon pot, saute celery, onions, bell peppers and garlic in butter; stir in 1 cup flour. Add all tomatoes; add water. Bring to a boil; add corn and seasonings. Bring to a boil; turn off heat. Add shrimp; stir constantly for 15 minutes. Allow to sit for 30 minutes before serving or freezing. Garnish with chopped parsley.
Originally Submitted
11/29/2008
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