Crab and Shrimp Sauce Picante'

Of all the wonderful meals that my mother prepared for our family, this one is my favorite. One bite of this rich delicious dish and you know that you're in heaven. Ca cest' bon, cher !

 Mama's Crab and Shrimp Sauce Picante'

2 lbs. medium shrimp (peeled and deveined) 

10 gumbo crabs (cleaned)

 or 1 lb. crab meat
5 tbsp.'s butter and 5 tbsp.'s flour
1 onion and 1 bell pepper (chopped fine)
3 cloves of garlic, minced

1 tsp. or more Tony's Creole seasoning
1 can Rotel tomatoes and green chilies

Salt and Tabasco to taste
1/4 cup fresh chopped parsley
1 bunch green onions (chopped)

3 bay leaves

1 cup warm water

Season the shrimp with 1 tbsp. of the Creole seasoning. In large Dutch oven, melt the butter on med. low heat and add the flour, stirring constantly, until light brown in color. Add the onions,bell pepper, and garlic and lower heat, stirring constantly, for about 5 minutes. Add the tomatoes and simmer for 5 more minutes. Slowly add water, the Tabasco, the remaining Tony's, and the bay leaves. Stir well and add the shrimp and simmer for about 20 minutes. Add the green onions, and parsley and crabs and simmer for about 20 more minutes. Discard bay leaves and serve over cooked rice, with a fresh garden salad. Serves 6