Ingredients
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1/2 cup chopped onion
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1/2 cup chopped celery
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2 tablespoons butter
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4 cups chicken broth
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3 cups tomato juice
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1 (14 1/2 ounce) can diced tomatoes, undrained
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1 tablespoon Worcestershire sauce
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1 teaspoon seafood seasoning (can use Old Bay)
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1 teaspoon dried oregano
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1/2 teaspoon garlic powder
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1/2 teaspoon hot pepper sauce
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1/2 teaspoon cayenne pepper
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1 bay leaf
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1/2 cup small shell pasta, uncooked
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1 lb medium shrimp, uncooked, peeled & deveined
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1 (6 ounce) can crabmeat, drained, flaked and cartilage removed
Instructions
- In a large saucepan, saute the onion and celery in butter until tender.
- Add broth, tomato juice, tomatoes, Worcestershire sauce and seasonings.
- Bring to a boil.
- Reduce heat, cover and simmer for 20 minutes.
- Discard bay leaf.
- Add pasta to the soup; cook, uncovered, until tender.
- Add shrimp and crabmeat; simmer 5 minutes longer or until the shrimp turns pink.