Sauce Piquante

Course : Seafoods
Serves: 1
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5 pound hen
1 cup chopped celery
1 cup chopped bell pepper
1 can tomato paste -- (small)
1 teaspoon sugar
5 cups water
2 cans crabmeat
3 cans shrimp -- drained
2 cups chopped onion
4 cloves garlic -- fine chop
1 can ro-tel tomatoes
1 teaspoon salt and red pepper to taste
1 can mushrooms -- (optional)
1 bunch chopped green onion tops and
1 bunch parsley

Preparation / Directions:

Sauté chicken until meat comes off the bone, remove from pot and debone. Add onion, celery 4 cloves garlic and bell pepper to drippings in pot and sauté in chicken fat until clear. Add deboned chicken, tomatoes, tomato paste, salt, red pepper and sugar; simmer 5-10 minutes. Add onion tops, parsley and mushrooms.. Add water; more water may be necessary, add according to desired thickness. Cook, slow heat, for 3 to 4 hrs. Approximately 20 minutes before serving, add crabmeat and shrimp. Season to taste, and serve over rice.

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