Ingredients:
3 Tablespoons butter
½ cup each finely chopped onion, celery & bell pepper
2 cloves garlic minced
2 Tablespoons cornstarch
1 (14.5 ounce) can diced tomatoes
1 Cup Mary From the Rouge Bloody Mary mix
1 pound of your choice – shrimp, chicken or pork in bite size pieces
Directions:
Melt butter in 2-quart pan over medium heat; stir in Onion, Celery, Bell Pepper and Garlic. Cook until all are tender.
Mix in Cornstarch, add tomatoes, Mary From the Rouge; bring to a boil stirring frequently.
Add Shrimp, Chicken or Port and cook an additional 5 minutes.
Enjoy over grits, rice, cornbread, biscuits or polenta
Mary from the Rouge Creole
