Ingredients
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1 1/2 lbs fresh shrimp, unpeeled, medium size
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vegetable oil cooking spray
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1 teaspoon olive oil
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1 cup chopped onion
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1 cup chopped celery
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1 cup red sweet bell pepper, diced
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3 garlic cloves, minced
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1/2 cup all-purpose flour
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2 (10 1/2 ounce) cans chicken broth
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1 1/2 cups water
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3 cups red potatoes, peeled and diced
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1/2 teaspoon white pepper
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1/2 teaspoon dried thyme
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2 bay leaves
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2 (8 3/4 ounce) cans salt-free cream-style corn
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1 teaspoon hot sauce
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1 lb fresh crabmeat, drained and picked of shells
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1 cup carrot, diced
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2 (12 ounce) cans evaporated skim milk
Instructions
- Peel and devien shrimp. Set aside.
- Coat a dutch oven with cooking spray; add oil, and place over medium high heat until hot. Add onion, celery, red pepper, and garlic. Cook until tender.
- Add flour and cook, stirring contatnly, one minute. Gradually add in chicken broth, water and next 5 ingredients.
- Bring to a boil; reduce heat, and simmer uncovered, stirring often for 20 minutes or until the potatoes are tender.
- Stir in milk, corn and hot sauce. Return to a boil. Add shrimp and crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly.
- Remove and discard bay leaves.