Recipe:

8

Method:

Peel and de−vein shrimp; set aside. Coat a Dutch oven with cooking spray; add oil, and place over medium−high heat until hot. Add onion and next 3 ingredients; cook until tender. Add flour and cook, stirring constantly, for 1 minute. Gradually stir in chicken broth, water and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, 20 minutes or until potatoes are tender. 

Stir in milk, corn and hot sauce; return to a boil. Add reserved shrimp and crabmeat; 

cook 5 minutes or until shrimp turn pink, stirring constantly. Remove and discard