2 med. onions
1/2 stalk celery
2 sm. bell peppers
1/2 lb. shrimp
1 lemon
1 c. rice
1 tbsp. flour
3 tbsp. tomato sauce
Tabasco sauce
Black & red pepper (pinch)
2-3 bay leaves
6-8 lg. bell peppers
1 sm. can lobster
1 sm. can crabmeat
Bread crumbs

Grind or chop fine the 2 medium onions, 1/2 stalk celery and 2 small bell peppers. Cook down in 1/2 pound butter. Boil 1/2 pound shrimp with bay leaves, salt, black and red pepper and lemon wedges. Peel, devein and chop fine. Cook 1 cup rice (makes 3 cups cooked).

Mix the flour, tomato sauce and red & black pepper together. Combine vegetables, shrimp and tomato sauce mixtures. Cook 5-10 minutes on medium heat. Remove from heat. Add lobster, crabmeat and cooked rice. Cut tops from 6-8 large bell peppers and remove seeds.

Parboil about 5 minutes in a little water. Stuff parboiled peppers, place in casserole and top with bread crumbs. Bake 30 minutes at 350 degrees. Serves about 6.