Serves: 6


1 Pound Shrimp
1/2 Pound crabmeat
1/2 Cup chopped green onions
1 Cup chopped fresh mushrooms
2 Cup chicken broth, heated
4 Tblsp butter
1 Medium onion, finely chopped.
4 Clove garlic, minced fine
1/2 Cup flour
2 Cup whipping cream, warmed
2 Cup milk, warmed
2 Tsp. salt, to taste
2 Tsp. cracked pepper, to taste
2 Tsp. creole seasoning, to taste
paprika (for garnish)


  1. Chop the shrimp, green onions and mushrooms in a food processor until ground but not mushy, adding 1 cup of the chicken broth if needed.
  2. Melt butter in heavy 3-quart saucepan over medium-high heat. Add chopped onion and sauté for 5 minutes. Add garlic and saute for 3 more minutes. Stir in the flour with a whisk. Cook 1 or 2 minutes, stirring constantly.
  3. Add remaining chicken broth and stir until blended. Add the ground shrimp mixture and mix well. Simmer over medium heat for 5 minutes, stirring constantly. Fold in the crabmeat gently.
  4. Add the whipping cream and milk. Season to taste with salt, pepper, Creole seasoning. Mix well. Bring to boil then reduce the heat to the lowest setting. Simmer for 5 minutes, stirring constantly. Remove from heat.
  5. Ladle into soup bowls. Garnish each lightly with a pinch of paprika.

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