1 (1 lb.) can tomatoes
1 (14 1/2 oz.) can Creole stewed tomatoes
1/2 c. onion, chopped
1/2 c. celery, chopped
1 clove garlic, minced
2 (8 oz.) cans tomato sauce
1 tsp. sugar
1/2-1 tsp. chili powder
1/2-1 tbsp. Worcestershire sauce
2 tsp. cornstarch
1 (1 lb.) cleaned shrimp, crabmeat, imitation crabmeat or fish chunks
1/2 c. chopped green pepper

Drain tomatoes into large saucepan. Add onion, celery and garlic and simmer until tender. Add tomatoes, tomato sauce, sugar, chili powder and Worcestershire sauce. Simmer uncovered 45 minutes.

Mix cornstarch with 1 tablespoon cold water; stir into sauce. Cook and stir until mixture thickens and bubbles. Add seafood and green pepper. Cover; simmer until done, about 5 minutes. Serve over rice. Pass crushed red pepper.