Ingredients
1 medium onion, finely diced
1/2 green bell pepper, finely diced
1 1/2 stalks celery, finely diced
1 tablespoon minced garlic
6 tablespoons dry sherry
1 1/2 tablespoons Cajun seasoning
1 tablespoon lemon pepper
1/2 pound peeled shrimp, cut into small bite-size pieces
1/4 pound fresh cod or mahi-mahi, cut into small bite-size pieces
2 (10 3/4-ounce) cans condensed cream of celery soup
1 quart heavy cream
Preparation
In a large saute pan, combine onion, pepper, celery, garlic and sherry. Saute over medium heat 3 to 4 minutes until vegetables are soft. Stir in Cajun seasoning and lemon pepper. Add shrimp and fish, and saute 2 to 3 minutes until pieces are just cooked through. Stir in condensed soup and cream. Heat, stirring occasionally, just until soup comes to a simmer. Serve immediately
