½teaspoonchili powderor increase to 1 teaspoon if you like more heat
1dashchili saucesuch as Tabasco or Cholula sauce
12oz.baby shrimpor substitute equal amount lump crabmeat or crawfish for a twist!
In large saucepan, heat oil over medium heat. Add onion, celery and garlic and saute until softened, about 5 minutes.
Add tomatoes, tomato sauce, sugar, Worcestershire sauce, chili powder, chili sauce, salt and cornstarch. Simmer about 15 minutes until sauce is slightly thickened.
Add green pepper and cooked seafood. Heat about 5 minutes or until seafood is warmed through. Remove from heat.
Serve over cooked rice.
MAKE AHEAD TIP:This recipe is easy to make ahead! Cook according to recipe instructions leaving out rice. Cool and store in airtight, freezer friendly container. Label and store in freezer for up to three months. TO SERVE: Make rice according to package instructions. Meanwhile, in medium sized saucepan, heat Seafood Creole on stove over medium low to warm through, about 15 minutes.