Cajun Shrimp Soup

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 celery ribs, thinly sliced
1 medium onion, chopped
1 small green pepper, chopped
2 green onions, thinly sliced
2 garlic cloves, minced
4 cans (14-3/4 ounces each) cream-style corn
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 bay leaf
1/8 to 1/4 teaspoon white pepper
1/8 to 1/4 teaspoon cayenne pepper
Dash hot pepper sauce
3 cups cooked small shrimp
1/3 cup minced fresh parsley

Heat oil in a heavy saucepan over medium heat. Carefully add flour; cook and stir until golden brown, about 6-8 minutes. Reduce heat to low. Add celery, onion, green pepper, green onions and garlic; cook and stir for 5 minutes.

Add corn, tomatoes, bay leaf, peppers and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Stir in shrimp and parsley; heat through. Remove bay leaf before serving. Makes 8-10 servings (2-3/4 quarts).