"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Seafood Creole Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Seafood Creole, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Shingleton
Added: Tuesday, April 7, 2009

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

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

102W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!