Recipes

* Seafood Creole *

Title : Seafood Creole {Evangeline} Categories : Main dish
Author : Ben Ritchey Jr. Servings : 4-6

 1/2 cup Vegetable Oil        1 Onion, Large
   8 oz can Tomato Sauce      1 dash Red Pepper
   1 Bell Pepper, Large       2 Garlic Cloves
14.5 oz can Whole Tomatoes    2 lb Seafood (Crawfish or Shrimp best)
Onion Tops {as desired}       Parsley {as desired}
1 Tbsp Worcestershire Sauce   1 Tbsp Brown Sugar

Fry finely cut Onion and Garlic until soft. Add Tomatoes and Sauce (crush Whole Tomatoes) and bring to a Boil. Simmer until Oil comes to the top. Add Seasonings, Parsley, Onion Tops and Pepper (i.e. everything else except Seafood). Simmer until Peppers soften. Add 1 1/2 to 3 Cups Hot Water and Simmer until sauce is desired consistency. Add Seafood and Simmer 5 more minutes. Serve over Cornbread (preferred) or Rice.

Adapted from original recipe (c) 1950 Evangeline Foods