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| | Seafood Creole
1 medium onion, chopped
1 garlic clove, minced
1/2 cup of chopped green pepper
1/2 cup of sliced celery
3 tablespoons of butter or margarine
1 1/2 tablespoons of flour
one 28 ounce can of tomatoes, undrained
1 bay leaf
1 teaspoon of salt
1 teaspoon of sugar
1/2 teaspoon of allspice
1 tablespoon of Worcestershire sauce
1/4 teaspoon of Tabasco
one 6 1/2 or 7 ounce can of tuna, drained and flaked
1 pound of cooked and cleaned shrimp
one 7 1/2 ounce can of Alaska King crab, drained and flaked
2 tablespoons of snipped parsley
Sauté onion, garlic, green pepper, and celery in butter in a skillet. stir in flour. Add tomatoes, stirring until slightly thickened.
Combine with remaining ingredients except parsley. Put into a 2 quart casserole.
Bake, covered, at 350ºF. for 30 minutes or until bubbly. Remove bay leaf. Sprinkle with parsley and serve over hot, cooked rice. 8 servings
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