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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Seafood Creole Recipe

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This recipe for Seafood Creole is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C celery, chopped
1/2 C onion, chopped
2 clove garlic, minced
1 red or yellow bell pepper, chopped
olive oil
2 (15 oz) cans stewed tomatoes
2 (15 oz) cans tomato sauce
2 (15 oz) cans diced tomatoes with garlic and onion
1 (15 oz) can Rotel tomatoes
1 tsp chili powder
1 T worcestershire sauce
1 tsp sugar
1 T cornstarch, dissolved in 1/4 C water
1 1/2 lb scallops
cooked rice
Directions:
Directions:
Saute celery, onion, bell pepper, and garlic in olive oil in large pot until tender.
Stir in all canned ingredients, chili powder, worcestershire sauce, and sugar.
Simmer 45 minutes or more.

10 minutes prior to serving, add seafood and cornstarch mixture.
Cook until seafood is done.
Serve over rice.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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