Seafood With Olive Rice Recipe
Ingredients
1 large can (1 lb., 13 oz.) tomatoes
1/4 cup catsup
1 medium sized onion, sliced
1 clove garlic, mashed or minced
2 teaspoons sugar
1/2 teaspoon Tabasco
1/4 cup (4 tablespoons) butter
1/4 cup flour
1 tablespoon chili powder
1/2 cup clam juice
1/2 pound (1 cup) crab meat
1/2 pound fresh shrimp
1 jar (12 oz.) fresh Pacific oysters, drained
Salt and pepper to taste
3 cups hot cooked rice
Garlic-flavored ripe olives, heated
Directions
Simmer together for 15 minutes the tomatoes, catsup, onion, garlic, sugar, and Tabasco; strain.
Melt the butter, stir in flour and chili powder to make a smooth paste.
Gradually add clam juice and tomato sauce, stirring.
Boil 5 minutes.
Add crab meat, shrimp, and oysters.
Heat thoroughly, but do not boil.
Add salt and pepper to taste.
Arrange rice in a ring on a heated platter; fill center with hot seafood chili.
Garnish with olives heated in olive liquid.
Melt the butter, stir in flour and chili powder to make a smooth paste.
Gradually add clam juice and tomato sauce, stirring.
Boil 5 minutes.
Add crab meat, shrimp, and oysters.
Heat thoroughly, but do not boil.
Add salt and pepper to taste.
Arrange rice in a ring on a heated platter; fill center with hot seafood chili.
Garnish with olives heated in olive liquid.
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