Seafood Creole

• 1 medium onion, finely chopped
• 2 Tbsp. margarine or butter
• 1 small green pepper, chopped
• 1 small stalk celery, chopped
• 1 bay leaf, crushed
• 1 tsp. snipped parsley
• 1 tsp. salt (if desired)
• 1/8 tsp. cayenne red pepper
• 1 (6 oz.) can tomato paste
• 2 c. water
• 1 c. cleaned cooked shrimp
• 1 c. cooked scallions
• 1 c. crabmeat
• 3 c. hot cooked rice

1. Cook and stir onion in margarine (or butter) in 2-quart saucepan until onion is tender.
2. Stir in remaining ingredients except shrimp and rice.
3. Cook over low heat, stirring occasionally, 30 minutes.
4. Stir in seafood; heat through.
5. Serve over rice.
6. Makes 8 servings.

onion, margarine, green pepper, stalk celery, bay leaf, parsley, salt, cayenne red pepper, tomato paste, water, shrimp, scallions, crabmeat, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650552 (may not work)