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Seafood Sauce Piquante



1 # 21-25 count Shrimp

1 # crabmeat

1 # firm flesh fish (Red, Drum, Grouper)

1/2 c. oil

1/2 c. flour

1 c. chopped onion

1/2 c. chopped celery

1/2 c. chopped bell pepper

3 tbsp chopped garlic

1 can Rotel Tomatoes

1 can tomato sauce

1 tbsp chopped jalapenos or chili peppers

2 bay leaves

1/2 tsp thyme

1/2 tsp basil

1/2 qt seafood stock

1 c. chopped green onion

1 c. chopped parsley

salt and pepper to taste

2-3 cups cooked rice or pasta

Make a medium dark roux with flour and oil. Add onion, bell pepper, celery and garlic.

Sauté until onions clear. Add tomato sauces and herbs. Slowly add seafood stock until all

is in. Simmer 30 minutes. Add seafood except crabmeat, simmer 8 minutes. Add onion

tops and parsley, add crabmeat, Adjust salt and pepper, serve over rice or pasta. Serves 8.

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