Cajun Corn and Shrimp Soup

1/2 cup vegetable oil
1/2  cup all-purpose flour

1 small onion, chopped

1/3  cup green onions, chopped

2 qt. hot water or chicken broth

2 (14 1/2 oz. each) cans stewed tomatoes, chopped

8 cups whole kernel corn

2 lb. peeled, deveined shrimp

Salt, pepper, and Louisiana hot sauce to taste

In soup pot, combine oil and flour until smooth.  Cook over medium high heat for five minutes, stirring constantly.  Reduce heat to medium.  Cook and stir until mixture is dark reddish-brown (the color of an old penny).  Take care not to burn.  Add onion.  Cook for five minutes, stirring often.  Add hot water or broth, tomatoes, and corn.  Bring to boil; reduce heat.  Cover and simmer about 15 minutes.  Add shrimp; simmer five minutes more, until shrimp are just pink.  Season to taste with salt, pepper, and hot sauce.  12 Servings.

This is the recipe that made Eric one of the top ten finalists for the Springtime Tallahassee Cook Off, March 17, 1993.