"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Italian-Style Seafood Creole Recipe

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This recipe for Italian-Style Seafood Creole, by , is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, December 1, 2008


1/2 c. cubed, peeled eggplant
1/2 c. thinly sliced zucchini
1/2 c. sliced fresh mushrooms
1/2 c. chopped onion
1/2 medium green pepper, sliced
1/4 c. chopped celery
2 T. cooking oil
1 16-oz. can tomatoes, cut up
1/2 c. dry red wine
1 T. soy sauce
1 tsp. Italian seasoning
1 tsp. oregano
1/4 tsp. sage
1/4 tsp. garlic powder
1/8 tsp. pepper
1/2 c. peeled and deveined shrimp, cut up
2 T. capers (optional)
1 6 1/2-oz. can tuna, drained (optional, but good)

Cook eggplant, zucchini, mushrooms,onion, pepper, and celery in hot oil until tender. Add undrained tomatoes, wine, soy sauce and the seasonings. Simmer, uncovered, 30 minutes. Add shrimp and capers. Simmer 8 minutes. Stir in tuna, heat through. Serve in bowls with hot cooked rice, if desired.

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Personal Notes:
Personal Notes:
Lots of prep....but so good!




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