Name: Seafood Creole
Ingredients: 2 tb Margarine; 1/4 c Onion, chopped; 1/4 c Red pepper, chopped; 1 cl Garlic, minced; 1 cn Tomatoes (16 oz.); 1 ts Basil; 1/2 ts Cayenne pepper; 1/2 ts Salt; 1/4 ts White pepper; 3 ts Cornstarch; 2 tb Cold water; 1/2 lb Fresh shrimp OR; 1/2 lb Frozen shrimp, thawed; 1/2 lb Fresh crab OR; 1/2 lb Frozen crab, thawed; 2 c Peppery rice

In addition to the role model of Jesus, men also need good role models form other men. David Murrow in his book, Why Men Hate Going to Church said, “You cannot have a thriving church without a core of men who are true followers of Christ. If men are dead, the church is dead.” He goes on to say, “Men don’t follow programs; they follow men. A woman may choose a church because of the programs it offers, but a man is looking for another man he can follow.” Men are not born with an understanding of maleness. Ultimately we should be learning it from our fathers and while that is not always the case, we should always be seeing it modeled before us by other men in the church (1 Cor. 11:1).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood	Cajun	Seafood	4	Servings

INGREDIENTS

2	tb	Margarine
1/4	c	Onion, chopped
1/4	c	Red pepper, chopped
1	cl	Garlic, minced
1	cn	Tomatoes (16 oz.)
1	ts	Basil
1/2	ts	Cayenne pepper
1/2	ts	Salt
1/4	ts	White pepper
3	ts	Cornstarch
2	tb	Cold water
1/2	lb	Fresh shrimp OR
1/2	lb	Frozen shrimp, thawed
1/2	lb	Fresh crab OR
1/2	lb	Frozen crab, thawed
2	c	Peppery rice

INSTRUCTIONS

Melt margarine in a medium skillet. Add onion, red pepper and garlic. Cook
Salt and white pepper. Cover, reduce heat, simmer for 10 minutes. Combine
cornstarch and water in a small bowl. Mix well. Add to tomato mixture. Stir
until bubbly. Add shrimp and crab and heat to boiling. Reduce heat and
simmer for 10 minutes or until seafood is thoroughly cooked. Serve on top
of rice. Serves 4.
Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990
SHARED BY: Jim Bodle 2/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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