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 crabmeat, drained and flaked
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 crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly. Remove and discard bay leaves.
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 crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly. Remove and discard bay leaves.
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