1 onion, chopped in lg. pieces
1 bell pepper, chopped in lg. pieces
3 - 4 stalks celery, sliced
Oil or butter for saute
3 - 4 ripe tomatoes, chopped (or 1 lg. can tomatoes, squished with juice)
Chopped chilies, fresh roasted or canned
Seasonings to taste (white pepper is preferred to black)
Cornstarch and water for thickening
Chopped fresh herbs (parsley, cilantro, oregano, etc.)
Shrimp, scallops, or firm-fleshed fish

Saute onion, pepper and celery until limp and clear. Add tomatoes and simmer about 15 minutes. Add chilies and seasonings; simmer another 15 minutes. Thicken, if necessary, with cornstarch. Add seafood and cook until just done (shrimp is pink or fish flakes easily with fork). Serve over hot rice. Good accompaniments: Corn on the cob or Mexi- corn, spinach salad (light, light dressing) and warm tortillas. Note: For a Creole touch, add some gumbo file powder and okra.