MARINADE:

2 green peppers, chopped
Juice of 2 lemons
2 (8 oz.) cans sliced mushrooms
1 (16 oz.) jar olives
1 stalk celery with leaves, chop stalk, leave leaves whole
1 bunch shallots, chopped
3/4 c. olive oil

ITALIAN DRESSING:

3 lbs. onions, chopped
3 (16 oz.) cans herb tomato sauce
1 (16 oz.) can stewed tomatoes
1 lb. smoked sausage, sliced
1 tbsp. sugar
Water
2 tbsp. barbecue sauce
3 tbsp. Worcestershire sauce
3 bay leaves
Salt, pepper, garlic salt, hot sauce
2 lbs. shrimp, peeled & deveined
1 lb. crabmeat (opt.)
2 1/2 (12 oz.) pkgs. spaghetti

Salt meat may be substituted for smoked sausage, or you can use both.

Place first six ingredients in a pan; pour 1/2 cup olive oil and enough Italian dressing to cover vegetables. Place in refrigerator overnight or marinate in early morning to cook that evening. Cover bottom of pot with 1/4 cup olive oil; saute onions for 45 minutes. Add herb tomato sauce and stewed tomatoes, sausage, sugar; simmer 1 hour. Add marinated ingredients including liquid; fill pot 3/4 full of water. Add barbecue sauce, Worcestershire sauce, bay leaves, salt, pepper, garlic salt and hot sauce. Bring to boil; lower heat and cook for 2 hours. While this is cooking, wash and drain shrimp; salt and pepper. Add shrimp and crabmeat if desired; cool 45 minutes. Add spaghetti; cook until tender. Add small amount of water if more sauce is desired. Yield: 35 servings.

The secret is the long cooking, can't rush through a meal of this type!