Seafood Creole
Contributor: Shelly McCracken
2002 Cowley Cookbook
4 T flour
4 T shortening
1-2 cloves mince garlic
1 large onion, chopped
1 bell pepper, chopped
1 cup celery, chopped
1-2 cans tomatoes (if one can is used, add an equal amount of water
salt and pepper to taste
1 1/2 to 2 pound shrimp
1 can crab meat
1 can clam meat
Make a past of flour and shortening. Add garlic and onion to paste and brown until golden. Add in tomatoes (and water, if applicable). Season with salt and pepper. Add remaining ingredients; simmer for 30 minutes. Serve over rice. 4-6 servings.