| | Directions | | Combine soups, tomatoes, chicken broth, Tabasco and clams to slow cooker. Add more chicken broth if desired. Saute celery and onions in vegetable oil until tender. Add shrimp and saute 3 minutes until pink. Drain from oil. Add shrimp mixture to slow-cooker. Cook on high for 2 hours. You may cut shrimp into smaller pieces before adding to liquids, if desired. VARIATION: Instead of slow cooker or crock pot, cook in a large pot on stove top. Bring to boil, simmer 30 minutes. |
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| Ingredients | | - |  | 4 cans chicken gumbo soup (10 oz cans) |
| - | | 1 can cream of shrimp soup (10 oz can) |
| - | | 1 can crushed tomatoes (14 oz can) |
| - | | 1 can diced tomatoes with jalapeno (14 oz can) |
| - | | 20 ounces chicken broth |
| - | | 1 teaspoon Tabasco sauce (or to taste) |
| - | | 2 cans baby clams, drained |
| - | | 2 stalks celery, diced |
| - | | 1 onion, diced |
| - | | 1 package medium shrimp, thawed, peeled, deveined, tails removed |
| - | | 2 tablespoons vegetable oil |
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