Chicken Saute a la Creole
INGREDIENTS:
3 lb Fresh Shrimp 2 lb Lump Crabmeat
3 c Vegetable Oil 8 c Onions - Chopped
4 tb Chopped Garlic 1 cn 8oz. Tomato Sauce
3 tb Black pepper 1 ga Water
2 pt Oysters 4 1/2 c Flour
2 c Bell Peppers Chopped 3 c Celery - Chopped
1 c Green Onions Chopped 3 tb Salt
2 ts Red Pepper 3/4 c Parsley - Chopped
3 cn 14oz. Whole tomatoes & juice
3 lb Fresh Shrimp 2 lb Lump Crabmeat
3 c Vegetable Oil 8 c Onions - Chopped
4 tb Chopped Garlic 1 cn 8oz. Tomato Sauce
3 tb Black pepper 1 ga Water
2 pt Oysters 4 1/2 c Flour
2 c Bell Peppers Chopped 3 c Celery - Chopped
1 c Green Onions Chopped 3 tb Salt
2 ts Red Pepper 3/4 c Parsley - Chopped
3 cn 14oz. Whole tomatoes & juice
Make a roux by stirring flour and vegetable oil until a well browned peanut butter color. Not Burned! When roux is made, addonions,bell peppers,celery,and garlic. Cook, stirring, until vegetables are limp, being careful not to burn. Add hand squeezed tomatoes, tomato sauce, salt and peppers. Cook and stir until well blended. Add water and cook 50 minutes. Turn fire off. Let sit until ready to serve. Just before serving,bring to a light bubble.If to thick add more water. Add shrimp. Cook 10 minutes. Add parsley,green onions, oysters and crabmeat. Cook 5 minutes more. It is important not to overcook the seafood. Serve immediately over rice or noodles.