1 teaspoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup diced bell 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
1 1/2 pounds medium size raw shrimp, peeled and deveined
2 12 ounce cans skim evaporated milk
1 pound fresh crab meat, drained and flaked
2 8 3/4 ounce cans creamed corn
1 teaspoon hot sauce
Coat a Dutch oven with nonstick spray. Add oil and place over medium high heat until hot.
Add onion, celery, pepper and garlic. Cook until tender.
Add flour and cook, stirring constantly for 1 minute.
Add broth and water. Add next five ingredients and simmer, uncovered, for 20 minutes, until potatoes are tender.
Stir in shrimp, evaporated milk and remaining ingredients.
Cover and simmer, stirring occasionally, about 5 minutes, or until shrimp turn pink. Remove and discard bay leaves.
Makes 10 servings.