1 1/2 pounds unpeeled, medium-size shrimp
Vegetable cooking spray
1 teaspoon 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 ounce) cans chicken broth
1 1/2 cups water
3 cups peeled, diced red potatoes
1 cup diced carrot
1/2 teaspoon white pepper
1/2 teaspoon dried thyme
2 bay leaves
2 (12 ounce) cans evaporated milk
1 (16 ounce) can cream-style corn
1 teaspoon hot sauce
1 pound 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.
Makes 10 servings.