SEAFOOD 2

4 lbs. peeled and cleaned shrimp (or crawfish)
2 lbs. crab meat
2 lbs. filet of cat fish
2 bell peppers, chopped
6 baseball size onions, chopped
2 rounded T. minced garlic
2 T.  Lee & Perrin Worcestershire Sauce
2 T.  Soy Sauce
4 T.  Sho-Nuff Hot Sauce
2-10 oz. cans Green”s Shrimp Creole Soup
1 T.  Satan's Breath® Creole Seasoning
2 lbs.  frozen O’Brien Hash Brown Potatoes (micro-waved thawed)
2 T.  olive oil
 

Mix all the above together as any other salad.  When blend is good and even, set aside.  Take olive oil and grease a 15”x10”x2” Pyrex dish and put the mixture in the Pyrex dish and cover.  Pre-heat oven to 350º F. and bake for 45 minutes covered, and uncover for bake 15 more minutes or until it bubbles.  Serve with corn bread and mixed vegetables.  Serves 10 to 12

In a large pot (20 quart), combine:
 

1 lb. Kielbasa Sausage
1 lb. chicken (skinless short thigh)
1/4 lb. shrimp
1/4 lb. flounder
1/4 lb. scallops
3/4 lb. clams
1 lb. stew beef
4 cans chicken bouillon
3 large onions
1 cup celery
1 cup carrots
1-12 oz. can corn
1-12 oz. can tomato
2-12 oz. frozen sliced okra
2 T. Satan's Breath® Cajun Blend
1/4 cup olive oil
1 cup roux
2 Tbsp. File'
 

Put the flour, file' and olive oil in a wok and make a roux by browning the flour to a dark golden brown.  Season the roux with a little salt and black pepper, to taste.
Add all above in the pot including the roux and bring to a boil.  After bringing to a boil, reduce heat and simmer for approximately 2 hours.  Stir frequently.  Do not let mixture stick.  Sticking is reduced if you put the ingredients in the pot in the order listed.
 

Serve with rice.   Serves 10 to16.