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

Scallop Creole Recipe

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This recipe for Scallop Creole is from The Mayden Family Cookbook , 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:  
1/4 cup butter
2 TB flour
1 14-oz can tomatoes
1 6-oz can tomato paste
1/2 cup water and Scallop juice
1/2 green pepper, chopped
1 medium onion, chopped
2 stalks celery, chopped
1 20-oz can Worthington Scallops, drained and chopped, reserve juice
1 TB sugar
1 tsp. salt
1/2 tsp. garlic powder
hot, cooked rice
Directions:
Directions:
Melt butter in a dutch over; add flour to make a paste. Add tomatoes, tomato paste, and liquid. May add more liquid as needed.

Simmer slowly and add peppers, onion, celery, Scallops, and seasonings. May adjust seasonings according to taste.

Simmer for about 30 - 45 minutes or until vegetables are tender.

Serve over rice.

Crockpot directions. Follow above directions, then transfer to crockpot and cook on low heat for 7 - 8 hours. One idea is to prepare the creole the night before and put in the crockpot crock. In the morning, put the crock into the crockpot and set on low all day.
Personal Notes:
Personal Notes:
This meal is one that Roy's mother made often for him. It is comfort food for him.

 

 

 

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