Ingredients
1 stick butter
2 large cloves garlic
1/3 cup thinly sliced garlic
1/4 cup chopped onion
1/2 lb. velveta cheese
2 cans chicken bullion
1/2 cup heavy cream
12 oz. gumbo vegs(frozen)
1/2 tsp. habanero sauce
1/2 tst. oregano
1/4 tsp. cumin
1/4 tsp. coriander
1/2 tsp. black pepper
12 oz. frozen shrimp (thawed)
12 oz. frozen scallops (thawed)
Preparation
Melt butter in 4 qt. saucepan. Saute garlic for 3 min. Add onion and celery. Saute for 3 mins. Add scallops and saute for approx 5 min. Add remaining ingredients except shrimp. Simmer for 20 min. Add shrimp and simmer for 10 minutes. Serve with a spoonful of sour cream & sprig of cilantro in bowl.
