"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Seafood Creole Recipe

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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.

Kathy Shingleton
Added: Tuesday, April 7, 2009


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

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.

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