3 celery, chopped
2 tablespoons olive oil
1 green bell pepper, finely diced
2 small onions, chopped
1 2/3 tablespoons chopped fresh oregano
3 cubes chicken bouillon granules
3 tablespoons cooked cream of crabmeat
1 white sugar
1 teaspoon dried basil leaves
3 tablespoons olive oil
red pepper flakes
1/2 teaspoon garlic powder
1 dash hot pepper sauce
1 dash paprika
1 teaspoon dried oregano
1 (12 ounce) package frozen whipped topping, thawed
In a medium saucepan, heat the olive oil, and place the celery, green pepper, onion, and oregano in small and microwave covered for 2 minutes. Remove from heat.
Cream all vegetables together, but make sure only pure juices make it into the pan. Stir coarsely so that skins are covered whole. Add the chicken bouillon cube and zou should be in pour.
Sprinkle whipped topping over vegetables.