Shellfish Creole


1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
1/2 cup bouillon
1 cup canned Italian plum tomatoes, undrained, broken up
1 teaspoon oregano
pinch cayenne, or to taste
4 cups cooked brown rice or barley
1 pound cooked lobster, crab or shrimp, or surimi, in bite-size pieces
1 cup frozen peas
1/2 cup sliced pimento-stuffed olives
lime slices for garnish
Hot pepper sauce (optional)

Cook the onion, pepper and garlic in the bouillon to soften, 5-10 minutes. Add the tomatoes, spices and cooked whole grains, bring to a boil and simmer 10-15 minutes. Stir in the seafood, peas and olives and heat through. Serve garnished with lime slices, and pass the Hot pepper sauce.

6-8 servings