Seafood Creole

Ingredients:

3 tablespoon butter or margarine

1 cup finely chopped onion

½ cup finely chopped green pepper

½ cup finely chopped celery

1 clove garlic, finely chopped

1 ½ tablespoon all-purpose flour

1 can (28 oz) whole tomatoes, undrained

1 can (6 ½ oz) chunk tuna, drained

1 can (6 ½ oz) crabmeat, drained

1 can (4 ½ oz) shrimp, drained

1 teaspoon salt

2 bay leaves

½ teaspoon lea thyme

¼ tablespoon allspice

1 tablespoon Worcestershire sauce

¼ teaspoon Tabasco

2 tablespoons dried parsley flakes

Procedures:

1. Combine butter, green pepper, celery and garlic in 2 quart glass casserole and cover.
2. Cook for about 4 minutes until vegetables are partly cooked. Blend in flour and stir in remaining ingredients and recover.
3. Cook for 10 to 12 minutes until hot. Let stand, cover for 5 minutes before serving.

Serving Suggestion:

Makes 6 to 8 servings.

Timing Tip: Stir hot mixtures during cooking every few minutes to heat evenly.

Ingredient Tip: Add liquids, such as broth, at room temperature. This prevents taking additional time for the liquid to heat.