Ingredients
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1 1/2 lbs fresh shrimp, unpeeled, medium size (I buy mine at the local fish market already peeled and deveined...saves time!)
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olive oil flavored cooking spray
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1 teaspoon olive oil
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1/4 cup onion, chopped
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1 cup celery, chopped
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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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21 ounces chicken broth
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1 1/2 cups water
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2 bay leaves
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1/2 teaspoon dried thyme
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1/2 teaspoon white pepper
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1/8 teaspoon ground nutmeg
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3 cups Simply Potatoes Diced Potatoes with Onion
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2 (12 ounce) cans evaporated milk
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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 tablespoon cilantro, chopped
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salt (depends on your chicken broth)
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1 cup carrot, diced
Instructions
- Peel and devein shrimp. Rinse under cold water and set aside. Keep cold.
- Coat a dutch oven with cooking spray; add the oil, and place over medium high heat until hot. Add the onion, celery, red pepper, and garlic. Cook until tender.
- Add the flour and cook, stirring constantly for one minute. Gradually add in the chicken broth, water, carrots, bay leaves, thyme, nutmeg, and white pepper.
- Bring to a boil, and cook for 10 minutes, then add the Simply Potatoes Diced Potatoes with Onions. Cook for 10 minutes more.
- Stir in the milk, corn and hot sauce. Return to a boil. Add the shrimp, crabmeat, and cilantro; cook 5 minutes or until the shrimp turn pink, stirring constantly.
- Remove and discard the bay leaves and serve.