Seafood Creole

By Mike_67

Ingredients

• 3 garlic cloves, minced
• 2 large onions, chopped fine
• 1 cup finely chopped celery (2 stalks)
• 1 red bell pepper, cut into 1/2 inch dice
• 1 green bell pepper, cut into 1/2 inch dice
• 1 tablespoon extra-virgin olive oil
• 35 ounce can whole tomatoes, undrained and chopped
• 6 ounce can tomato paste
• 2 bay leaves
• 1 1/2 tablespoons Creole seasoning
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds seafood (shrimp, scallops, crab)
• 10 servings cooked rice

Details

Servings 4

Preparation

Step 1

In a large heavy kettle, cook garlic, onions, celery and bell peppers in olive oil over medium-low heat, stirring occasionally, until softened. Add all remaining ingredients, except seafood, and simmer, uncovered, 30 minutes, or until thickened.

Stir in seafood, cover; cook over moderately high heat, stirring occasionally, until seafood is cooked through, about 5 minutes.

Serve over hot rice