Melt butter in pot on med heat. Wisk in Etouffee mix and continue stirring until reaches a bubbling fluffy consistency. Stir in water and half and half and bring back to boil. Add crab boil and salt. Extra of either can be added in the end if desired to taste. Add 3 cans cream corn. Stir constantly until re- boil as corn will stick to bottom. Add shrimp and bring back to final boil. When shrimp are done then shut the heat off.
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|Serving Size: 1 (3220g)|
|Recipe Makes: 1|
|Calories from Fat: 1628 (51%)|
|Amt Per Serving||% DV|
|Total Fat 180.8g||241 %|
|Saturated Fat 106.4g||532 %|
|Monounsaturated Fat 50.8g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 1399.1mg||430 %|
|Sodium 4191.4mg||145 %|
|Potassium 4229.1mg||111 %|
|Total Carbohydrate 242.4g||71 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 230.8g|
|Protein 174.9g||250 %|
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Calories per serving: 3183
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