Ingredients
1/2 cup chopped onion1/2 cup chopped green pepper1 tablespoon olive oil1/2 teaspoon minced garlic1 can (14 ounces) diced tomatoes, undrained1 jar (14 ounces) spaghetti sauce1 cup salsa3/4 cup chicken broth1/2 cup white wine or additional chicken broth3 teaspoons dried parsley flakes1/4 teaspoon dried oregano1/4 teaspoon dried basil1/8 to 1/4 teaspoon pepper1 package (12 ounces) frozen uncooked shrimp, thawed, peeled and deveined1 package (8 ounces) imitation crabmeat, chopped or 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed1 can (6-1/2 ounces) minced clams, undrained
Preparation
In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.
