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Y'all, I found a new blog that I am crazy about for finding new recipes, and it is called the "Diary of a Recipe Collector". Which I think is just the ultimate title for the direction my kitchen is headed. We are always looking for something new and yummy to try at the Jackson House. The original recipe can be found on her site, but I'm making mine with a Cajun kick!
Ingredients
1½ cups onions
1 cup bell peppers
1 lg clove garlic
4 tbsp butter
1 tbsp olive oil
6 red potatoes, peeled and chopped into 1 in. cubes
2 tbsp creole seasoning (divided)
1 lb. medium shrimp (70/90 ct.)
1 14.5 oz. can whole kernel corn, drained
1 roll of (frozen) Bird's Eye, Mackenzie Brand, cream-style corn
8 oz cream cheese, cubed
4 cups half and half
Optional: Chopped fresh parsley & Oregano
Instructions
Boil cubed red potatoes
Heat butter and olive oil in a large pot.
Saute onions, garlic, and bell peppers in butter and olive oil. Season with half amount of creole seasoning.
Season shrimp with remaining creole seasoning and add to veggies. Cook 4 to 5 minutes over medium to medium-high heat.
Add cans of corn, cream cheese, and half and half. Bring to a simmer and stir to melt cream cheese. Cook over low until cream cheese is melted.
Add drained, cooked potatoes to the mixture and allow to boil
Serve with fresh parsley, if desired.
*Goes great with bread and a salad.
Note: You can substitute low-fat milk in place of the half and half.
Eat Up,
Lauren Jackson
Recipe and Photo Courtesy of The Diary of a Recipe Collector
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