Ingredients
6 medium tomatoes, seeded and coarsely chopped1 medium cucumber, peeled, seeded and coarsely chopped3 celery ribs, coarsely chopped1 medium sweet red pepper, coarsely chopped1 small red onion, coarsely chopped6 green onions, cut into pieces1/2 cup fresh cilantro leaves1/2 cup fresh parsley leaves1 bottle (46 ounces) tomato juice2 tablespoons lemon juice2 tablespoons balsamic vinegar1 tablespoon hot pepper sauce1 tablespoon Worcestershire sauce1 tablespoon prepared horseradish2 garlic cloves, minced1 teaspoon salt1 teaspoon sugar1 teaspoon celery salt1 teaspoon lemon-pepper seasoning1/2 teaspoon ground cumin1/8 teaspoon ground cinnamon1/8 teaspoon cayenne pepper1/8 teaspoon ground cloves2 to 4 tablespoons olive oil1 pound peeled and deveined cooked medium shrimp, lump crabmeat and/or crawfish
Preparation
In a food processor, process the first eight ingredients in batches until finely chopped.
In a large bowl, combine the tomato juice, lemon juice, vinegar, pepper sauce, Worcestershire sauce, horseradish, garlic, seasonings and chopped vegetables. Cover and refrigerate for at least 8 hours or overnight.
Just before serving, stir in oil. Garnish servings with shrimp, crabmeat and/or crawfish.
