Ingredients
1/2 cup chopped onion1/2 cup chopped celery2 tablespoons butter4 cups chicken broth3 cups tomato juice1 can (14-1/2 ounces) diced tomatoes, undrained1 tablespoon Worcestershire sauce1 teaspoon seafood seasoning1 teaspoon dried oregano1/2 teaspoon garlic powder1/2 teaspoon hot pepper sauce1/4 teaspoon cayenne pepper1 bay leaf1/2 cup uncooked small shell pasta or elbow macaroni1 pound uncooked medium shrimp, peeled and deveined1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
Preparation
In a large saucepan, saute onion and celery in butter until tender. Add the broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Discard bay leaf. Add pasta to the soup; cook, uncovered, until pasta is tender. Add shrimp and crab; simmer 5 minutes longer or until shrimp turn pink.
