Creamy Shrimp and Leek soup

1 1/2 lbs. sm. shrimp, peeled and veined

1 bunch leeks, cleaned & sliced

1 stick butter

2 cans chicken broth or one container of chicken stock

1 3/4 cups water

1 tbsp. chopped garlic

5 inner celery stalks, chopped

2 tbsp. fresh parsley, chopped

1/2 tbsp. Cajun spice

1 tsp. marjoram

4 oz. sherry

2 tbsp. flour

8 oz. whipping cream

4 oz. Tasso ham (or a good smoked ham)

1/2 tsp. salt

1/8 tsp. white pepper

In large pot, melt butter over medium heat. Sauté 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, Cajun spice, 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 on low for 5 minutes or in a microwave for 1 1/2 minutes and continue to cook 5 minutes.

Serve with Toasted French bread or in a bread bowl.