- 1 lb. of shrimp peeled and deveined (I use crawfish too.)
- 15oz of frozen corn
- 1/2 lb red potatoes
- 4 cups of chicken broth
- cajun seasoning (I like Tony’s Chachere)
- 1/4 cup of flour
- salt and pepper (if necessary, now that I’m pregnant, I haven’t been using it)
- 1/2 cup of heavy cream
Wash and dice potatoes into bite sized chunks and add to crock pot with the frozen corn and toss the flour to coat. Add seasoning and broth. Cover and cook on high for 2-3 hours or low for 4-6 hours.
Add cream and seafood and then cook for another 30-45 mins or until the shrimp is cooked and pink. Don’t forget to taste your soup and add seasoning to taste.