Crab Oyster Soup

One 16-oz. container white crab meat, rinsed and picket

One 8-oz. container of oysters

6 to 7 small new potatoes, cubed and parboiled

1/2 lb butter

1/4 cup fresh parsley

3 tbsp. lemon juice

1 tsp. minced garlic

4 ribs celery, chopped

1 small red bell pepper, chopped

3 tbsp. Worcestershire sauce

1 tsp. lemon pepper

1 tsp. black pepper, freshly ground

1 tsp. Tony Chachere's seasoning

1 tsp. crushed red pepper

1/4 cup cooking sherry

3 cup milk

2 tbsp. corn starch

One 15-oz. can cream of corn soup

2-1/2 cup chicken stock

In a black iron skillet, melt butter and add crab meat, oysters, parsley, garlic, celery, red bell pepper, and black pepper and saute until soft. Add lemon pepper, black pepper, Tony Chachere's, and red pepper and stir over medium to low heat to release flavor and aroma. Transfer to a heavy Dutch oven. Add potatoes, Worcestershire sauce, sherry and can of corn soup, stirring after each addition. Add 2-1/2 cups chicken stock slowly and follow suit with the milk. Turn heat down to simmer. Dissolve corn starch in one cup of water and gradually add to soup while stirring. Cover and simmer 30-40 minutes.

Serves 6-10

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Cajun Country -- New Iberia, Louisiana