CRAB & SHRIMP MARARONI STEW
Ingredients
- 1 pound shrimp – peeled, deveined, chopped
- 1 pound crab (rinsed and drained)
- 4 cups chicken broth
- 2 can (10 ¾ oz) cream of chicken soup
- 1 can (10 ¾ oz) Cream of celery soup
- 1 large can (14 ½ oz) diced tomatoes
- 1 quart half and half
- 1 cup whipping cream
- 1 can/jar white salsa con queso
- Salt and white pepper to taste
- Sauté in skillet until tender then add to stew pot
- 2 sticks margarine
- 1 diced onion
- 1/2 package matchstick carrots
- 4 ribs of celery chopped
- 2 cups cooked and drained macaroni shells
Directions
Place in stew pot:
- 1 pound shrimp – peeled, deveined, chopped
- 1 pound crab (rinsed and drained)
- 4 cups chicken broth
- 2 can (10 ¾ oz) cream of chicken soup
- 1 can (10 ¾ oz) Cream of celery soup
- 1 large can (14 ½ oz) diced tomatoes
- 1 quart half and half
- 1 cup whipping cream
- 1 can/jar white salsa con queso
- Salt and white pepper to taste
- Sauté in skillet until tender then add to stew pot
- 2 sticks margarine
- 1 diced onion
- 1/2 package matchstick carrots
- 4 ribs of celery chopped
Cook on low for one hour
Then add 2 cups cooked and drained macaroni shells
Cook another 15 minutes
This recipe is hearty enough to serve as a main dish or you can serve it as an appetizer.
NOTE: This recipe is shared with us from Pam Johnson Gulf Coast Kitchen. You can get her cook book by logging on to www.tsfmag.com
