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Seafood
Louisiana
| ½ c chopped onion
1 clove garlic, minced ¼ c chopped green pepper ¼ c butter 2 T flour 1 #2½ can tomatoes 1½ t salt dash of pepper dash of cayenne pepper ½ t chili powder ½ t sugar 2 T grated Parmesan cheese 1 pint scallops 1 pint oysters, drained 3 c hot cooked rice Sauté onion, garlic and green pepper
in butter 5 minutes or until delicately browned. Stir in flour. Add tomatoes,
salt, pepper, cayenne, chili powder, sugar and cheese. Add scallops and
oysters. Spread the hot rice in a casserole and pour seafood mixture on
top. Heat in 325° oven for about 15 minutes. Serve hot.
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