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Old 08-29-2020, 08:32 AM
  #14  
rod and reel
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Join Date: Aug 2020
Location: Central Coastal Louisiana
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1 stick of unsalted butter
1/2 cup each onion, bell-pepper, celery and parsley chopped fine
1/3 cup flour
1 can cream of mushroom soup
1 can cream of potato soup or a second can of cream of mushroom soup
1-2 cups corn "optional"
1 lb. shrimp
1lb. crab meat.
1 pint 1/2 & 1/2
approximately 4 cups whole milk.
1-2 tsp of liquid crab boil
seasoning to taste

melt butter and saute onion, bell pepper, celery and parsley for about 30 or more minutes. add flour, mix well then add mushroom and potato soup, 1/2 and 1/2, 2 cups whole milk, corn, crab boil and seasoning. Let cook over low fire for 1.5 to 2 hours, At any time it can be thinned with more whole milk. If you don't want potatoes add a second can of mushroom soup, if you want more potatoes boil a few and dice up and add 15 minutes before adding shrimp.

saute shrimp till not quite done then add to soup cook 5 minutes then add crab meat and cut fire. Let sit for 5-10 minutes before serving.

If thinner this can be eaten as soup, if thicker can be eaten over angle hair pasta.

I invented and made this recipe last night. The admiral wanted crab soup so I read 5-6 recipes and used ingredients from all of them. Next time I might add a cup little seafood stock

Last edited by rod and reel; 08-29-2020 at 09:19 AM. Reason: more text