CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2006-12-16
Serves: 3-4
Prep Time: 30-60m
Difficulty: average
Backpacking: No
Ingredients
- 2 lb. unpeeled, 16-21 shrimp
- Vegetable cooking spray
- 1 tsp. Extra virgin olive oil
- 1 cup chopped red onion
- 1 cup chopped celery
- 1 cup diced sweet red pepper
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 (10 1/2 oz.) cans chicken broth
- 1 1/2 cup water
- 3 cup peeled, diced red potatoes
- 1 cup diced carrot
- 1/2 tsp. white pepper
- 1/2 tsp. dried thyme
- 2 bay leaves
- 2 (12 oz.) cans evaporated milk
- 1 (16 oz.) can cream-style corn
- 1 tsp. hot sauce
- 1 lb. fresh crabmeat, drained and flaked
- 1 lb. Calamari
Instructions
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; calamari cook 5 minutes or until shrimp turn pink, stirring constantly. Remove and discard bay leaves.
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