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.

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