Sauce Piquante

• 4 to 5 lb. chicken
• 1 c. chopped celery
• 1 c. chopped bell pepper
• 1 small can tomato paste
• 1 tsp. sugar
• 2 cans crabmeat
• 3 cans shrimp, drained
• 2 c. chopped onions
• 4 cloves garlic, finely chopped
• 1 can Ro-Tel tomatoes
• salt and red pepper to taste
• 1 small can mushrooms
• onion tops and parsley (optional)

1. Boil chicken until meat comes off the bone, remove from pot. Add onion, celery, 4 cloves garlic and bell pepper to drippings in pot and saute in chicken fat until clear.
2. Add deboned chicken, tomatoes, tomato paste, salt, red pepper and sugar.
3. Simmer 5 to 10 minutes.
4. Add 4 cloves garlic, onion tops, mushrooms and parsley. Add water; more water may be necessary, add according to desired thickness.
5. Cook slow on low heat 3 to 4 hours.
6. Approximately 20 minutes before serving, add crabmeat and shrimp.
7. Season to taste. Serve over rice.

chicken, celery, bell pepper, tomato paste, sugar, crabmeat, shrimp, onions, garlic, rotel tomatoes, salt, mushrooms, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=437285 (may not work)