New Orleans Bread Bowl

1 tablespoon oil
4 (16/20 count) shrimp
4 (20/30 count) scallops
1 ounce crabmeat (imitation or fresh)
2 tablespoons green bell pepper, minced
2 tablespoons onion
2 tablespoons celery
2 tablespoons tomato
1 teaspoon Cajun spice
1 cup chicken stock
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon green onion
1 (10 ounce) bread bowl (carved out center)

Heat skillet, add oil, and saut peppers, onions, celery, and toss. Add all seafood, tomato, chicken stock, and Cajun spice. Dilute cornstarch and water, add chicken stock mixture and simmer.

Serve in bread bowl with chopped scallions.