Instructions: Heat oil in a large sauce pan add onions, garlic, celery and seafood. Saute until almost cooked.

Empty canned whole tomatoes in a shallow bowl and cut into small peices. This can be done in a blender. Do not puree. Add to the seafood mixture.

Reduce heat to medium-low and add beans, tomato paste, spices and peppers. Stir together so that the seafood is not stuck on the bottom. Heat until bubling, then reduce heat, cover and let cook for 30 minutes.

This recipe yields 6 to 8 servings.

Suggested Wine: Beverage suggestions: Chenin Blanc

NOTES : Chefs Tip - This dish will go excellent with a wild rice mixture or a pilaf.

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