1/2 cup butter
1 small onion, chopped
1/2 bunch green onions, chopped
3 stalks celery, chopped
1 small orange bell pepper, chopped
1 (10.75 ounce) can reduced sodium cream of mushroom soup
1 (10.75 ounce) can reduced sodium cream of celery soup
10 3/4 fluid ounces water
1 (14.75 ounce) can creamed corn
1 (10 ounce) package frozen corn
2 pounds peeled and deveined medium shrimp
1 pint half-and-half cream
1/2 cup chopped fresh parsley
1/2 teaspoon liquid shrimp and crab boil seasoning
1/4 teaspoon Creole seasoning, or to taste
salt and black pepper to taste


Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.

Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.

Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.