Crab & Shrimp Macaroni Stew

Crab & Shrimp Macaroni Stew

Place in stew pot;

1 pound shrimp - peeled, deveined, chopped
1 pound crab (rinsed and drained)
4 cups chicken broth
2 can (10 ¾ oz) cream of chicken soup
1 can (10 ¾ oz) Cream of celery soup
1 large can (14 ½ oz) diced tomatoes
1 quart half and half
1 cups whipping cream
1 can/jar white salsa con queso
Salt and white pepper to taste
Sauté in skillet until tender then add to stew pot
2 sticks margarine
1 diced onion
1/2 package matchstick carrots
4 ribs of celery chopped

Cook on low for one hour
Then add 2 cups cooked and drained macaroni shells
Cook another 15 minutes


1 box saltine crackers
2 cups canola oil (Wesson)
1 package of dry Ranch Salad & Dressing Mix
3 Tbls red pepper flakes

Line each sleeve of crackers in a row in a large container with a tight fitting lid.

Wisk the oil, ranch dressing and red pepper flakes together and pour evenly over each row of crackers. You can add more red pepper flakes for spicier crackers. Put a lid on container and flip the container every 30 minutes, let them sit over night.

-If the crackers are too oily, you can lay them on a cookie sheet and bake them for a few minutes but watch closely, they will become too toasted.