0.5 teaspoon liquid shrimp and crab boil seasoning
14.8 ounce corn canned
0.3 teaspoon creole seasoning to taste
0.5 cup parsley fresh chopped
10 ounce regular corn frozen
0.5 bunch green onions chopped
1 pint half-and-half cream
1 small onion chopped
1 small orange bell pepper chopped
10.8 ounce reduced sodium cream of celery soup canned
10.8 ounce reduced sodium cream of mushroom soup canned
12 servings salt and pepper black to taste
2 pounds shrimp deveined peeled
10.8 fluid ounces water
Equipment
pot
Directions
Melt the butter in a large pot over medium heat.
Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes.
Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.
