2 lb. shrimp (should be 2 c. after peeling)
1 lb. lump crabmeat (you may use claw meat)
1 can cream of celery soup
1 c. half & half
1 lg. can evaporated milk
1 tsp. lemon pepper
1/2 tsp. garlic salt
1/2 lb. processed cheese (optional)
1/2 tsp. Creole seasoning or more to taste

Saute shrimp with all ingredients except crabmeat and cheese. Cook 15-20 minutes, then add crabmeat and cheese. Cook 5 minutes more. Serve as a soup or over rice with French bread. Serves 3-6.