Scallop Or Shrimp Creole

• 2 green peppers, chopped
• 1 c. chopped onion
• 2 cloves minced garlic
• 1 1/2 Tbsp. olive oil
• 1 tsp. brown sugar
• 1/4 tsp. ground pepper
• 1/2 tsp. thyme
• 1/4 tsp. cayenne pepper
• 1 bay leaf
• 1/2 tsp. salt
• 2 large cans (28 oz. each) tomatoes
• 1/2 c. celery, sliced
• 1 1/2 c. mushrooms, sliced
• 3 Tbsp. parsley, chopped
• 1 lb. bay scallops or shrimp
• 2 c. rice (amount before cooking)

1. Saute onions, green peppers and garlic in olive oil.
2. When soft, add pepper, thyme, cayenne pepper, bay leaf, brown sugar and salt.
3. Stir well.
4. Add tomatoes; cook over low heat 30 minutes or until sauce is thick.
5. Add mushrooms and celery and cook for a few more minutes.
6. Add parsley and shrimp or scallops and cook 5 to 10 minutes until shellfish is cooked through.
7. Serve over rice immediately so that shellfish will not overcook.

green peppers, onion, garlic, olive oil, brown sugar, ground pepper, thyme, cayenne pepper, bay leaf, salt, tomatoes, celery, mushrooms, parsley, bay scallops, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=555322 (may not work)