Spicy Seafood Creole

Serves: 6

Ingredients:

1 pound raw medium shrimp, peeled and deveined
1 pound raw medium scallops
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
2 cups julienne celery
2 sweet onions, chopped
4 cloves crushed fresh garlic
1 tsp white sugar
3 tbs creole spice
3 tbs vegetable oil
1 whole bay leaf
6 cups cooked white rice

Directions:

1. Heat oil in bottom of a large pot or Dutch oven on medium heat.

2. Saute celery, onions, and garlic until the onions are pearly white and the celery has begun to soften.

3. Mix in sugar and creole spice.

4. Add tomatoes, tomato sauce, and bay leaf.

5. Bring the mixture to a boil and turn heat to low.

6. Let simmer for 30 minutes, stirring occasionally.

7. Stir in shrimp and scallops and keep the creole simmering, raising the temperature if necessary.

8. When the shrimp has turned pink and is thoroughly cooked, scoop out the bay leaf. Serve over rice.

Notes:

This creole goes perfectly with cornbread either on the side or crumbled on top. Tone down the spice by decreasing amount of creole spice (or add more spice for a hotter meal!).