New Orleans Bread Bowl recipe

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.