Shrimp Crab Sauce Piquant

1/4 cup flour

1/2 cup cooking oil

1 large bell pepper

2 medium onions

2 bunches of onion tops

2 tablespoons salt

2 tablespoons sugar

1 clove garlic

2 tablespoons garlic powder

1 can Rotel

One 28-ounce can tomato sauce

2 pounds shrimp, peeled

1 pound cleaned crab meat

Add cooking oil and flour in a Magnolite pot to make a roux. Cook on low to medium, stirring constantly until it becomes a caramel color, about 45 minutes. Add bell pepper, onions, and 1 bunch of onion tops. Mix with the roux, stirring continuously. Slowly add salt, sugar, garlic, Rotel and tomato sauce. Stir for about 15 minutes. Slowly add water to desired consistency. Cook on medium for about an 15 minutes with the cover on 3/4 of the pot. Remove the cover and add garlic powder and the other bunch of onion tops, shrimp and crab meat. Cook on medium for approximately 15 minutes with the cover on 3/4 on pot. Turn the stove off and let the pot sit covered for about 15 minutes.

Serves 8-10.

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Cajun Country -- New Iberia, Louisiana