1 1/2 lbs. sm. shrimp, peeled
1 bunch leeks, cleaned & sliced
1 stick butter
2 cans chicken broth
2 cans water
1 tbsp. Polander's chopped garlic
5 inner celery stalks, chopped
2 tbsp. fresh parsley, chopped
1/2 tbsp. J.D.'s Magic
1 tsp. marjoram
4 oz. sherry
2 tbsp. flour
2 (8 oz.) whipping cream
4 oz. Tasso sausage or smoked ham (optional)
1/2 tsp. salt
1/8 tsp. white pepper

In large pot, melt butter over medium heat. Saute leeks, garlic and celery for 5 minutes. Add flour and stir to coat vegetables. Cook 2 minutes. Add chicken broth a little at a time so that the flour and broth blends well and does not lump. Add parsley, J.D.'s Magic, marjoram, sherry, salt and pepper and cook on medium for 15 minutes. Add Tasso and cook for 30 minutes on low-medium heat. Add shrimp and cook 15 minutes. Stir in warm whipping cream which has been warmed in a microwave for 1 1/2 minutes and continue to cook 5 minutes.