Shrimp and Crab a la creole


1 lb shrimp

1/2 crab meat

2 Tbsp butter

2 Tbsp olive oil

1 large onion, finely chopped

2 ribs celery, finely chopped

1 small green pepper, finely chopped

1 28 oz can diced  tomatoes

2 tbsps tomato paste

2 cups shrimp or seafood stock

2 tbsp Garlic, minced

2 bay leaves

1 tsp chopped fresh thyme

1/2 tsp cayenne

1 tsp Sea Salt

1 tsp black pepper

1 tsp hot sauce

1/2 tbsp Worcestershire Sauce

1/2 cup green onions

3 tbsp flat leaf parsley, minced


In a large sauce pan, over medium heat, melt the butter and add the olive oil. Add the onions, peppers, and celery. Season veggies with salt and cayenne. Cook until soft, 'bout 8 minutes. Stir in the bay leaves, tomatoes, tomato paste and garlic. Bring the mixture to a boil and reduce to a simmer; cook for 15 minutes.

In a small bowl whisk the flour and 1 cup of the stock together and add the mixture to the tomatoes. Add the remaining stock, bring to a boil and cook for 15 minutes. Add the  Worcestershire and hot sauce and cook for 10 minutes. Stir in the green onions and parsley

Serve with steamed rice.