Sauce Piquante - cooking recipe

Ingredients

4 to 5 lb. chicken
1 c. chopped celery
1 c. chopped bell pepper
1 small can tomato paste
1 tsp. sugar
2 cans crabmeat
3 cans shrimp, drained
2 c. chopped onions
4 cloves garlic, finely chopped
1 can Ro-Tel tomatoes
salt and red pepper to taste
1 small can mushrooms
onion tops and parsley (optional)

Preparation

Boil chicken until meat comes off the bone, remove from pot. Add onion, celery, 4 cloves garlic and bell pepper to drippings in pot and saute in chicken fat until clear.
Add deboned chicken, tomatoes, tomato paste, salt, red pepper and sugar.
Simmer 5 to 10 minutes.
Add 4 cloves garlic, onion tops, mushrooms and parsley. Add water; more water may be necessary, add according to desired thickness.
Cook slow on low heat 3 to 4 hours.
Approximately 20 minutes before serving, add crabmeat and shrimp.
Season to taste. Serve over rice.