Ingredients
1/4 cup vegetable oil
1/4 cup flour
3 teaspoons Cajun seasoning (found in spice aisle)
1 (8 ounce) bottle clam juice
1 1/2 cups vegetable broth
2 (14.5 ounce) cans diced tomatoes
2 tablespoons GOLDEN BLOSSOM HONEY
1 (5 ounce) box baby spinach leaves
1 tablespoon fresh thyme, chopped
1 large clove garlic, minced
1/2 pound shrimp, cooked and shelled, cut into thirds (look for pre-cooked in the seafood section)
1 (6 ounce) container lump crabmeat
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a large pot, heat oil. Add flour and whisk until mixture turns golden brown, about 3 minutes. Add Cajun seasoning. Whisk. Stir in clam juice, vegetable broth, diced tomatoes and honey. Stir in spinach, thyme and garlic. Bring to a boil. Reduce heat and simmer for 5 minutes. Add shrimp and crabmeat. Cook for 2 minutes.
Serves: 4-6
Serves: 4-6
