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Submitted by Doug Draper of TN
1 lb lobster, crab or crawfish chunks
1 pint half & half
8 oz mozzarella shredded cheese
2 cans cream of celery soup
2 cans shoepeg white corn
1 stick butter
1 teaspoon Tony Chachere’s Creole Seasoning or Luzianne Cajun Seasoning (Hot)
1 teaspoon Zatarain’s Shrimp and Crab
1 medium chopped onion
Boil onion and combine butter with defrosted seafood in large pot and cook for about 2 minutes. Add onions and stir until the onions begin to turn soft. Add remaining ingredients and bring to a boil. Reduce heat, stir and simmer until cheese and cream of celery soup are incorporated. Sprinkle Creole Seasoning in bowls as garnish.
