Ingredients :
- 1 1/2 lb. unpeeled, medium−size shrimp
- Vegetable cooking spray
- 1 tsp. olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup diced sweet red pepper
- 3 cloves garlic, minced
- 1/2 cup all−purpose flour
- 2 (10 1/2 oz.) cans chicken broth
- 1 1/2 cup water
- 3 cup peeled, diced red potatoes
- 1 cup diced carrot
- 1/2 tsp. white pepper
- 1/2 tsp. dried thyme
- 2 bay leaves
- 2 (12 oz.) cans evaporated milk
- 1 (16 oz.) can cream−style corn
- 1 tsp. hot sauce
- 1 lb. fresh crab meat, drained and flaked
Instructions :
Peel and de−vein shrimp; set aside. Coat a Dutch oven with cooking spray; add oil, and place over medium−high heat until hot. Add onion and next 3 ingredients; cook until tender. Add flour and cook, stirring constantly, for 1 minute. Gradually stir in chicken broth, water and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, 20 minutes or until potatoes are tender.
Stir in milk, corn and hot sauce; return to a boil. Add reserved shrimp and crab meat; cook 5 minutes or until shrimp turn pink, stirring constantly. Remove and discard bay leaves.
