Recipe by : Donny Melton

Ingredients :
2 pounds peeled deveined shrimp
2 jars oysters (about 20 per jar)
3 boneless- skinless chicken breasts
1 full bunch parsley
1 package of imitation lobster
2 jars of crab meat (or fresh crab meat)
1 cup flour
1 cup vegetable oil

Instructions :
Important you must have Tony Chacherie's Cajun Seasoning to get the right flavor. (also feel free to add any other sea food available- the more the better). In large stew pot boil shrimp, add chopped parsley and Tony's seasoning to taste (and any other seasoning you prefer- crushed red pepper works nicely) Next add the rest of the seafood *Note if using canned crab, add it last since it tends to cook away quickly. That was the easy part- next is the rue. Heat one cup of vegetable oil in a skillet, when it is hot- stir in flour, be sure you have a whisk beside you before hand. (The consistency of the rue will make or break this dish) Stir constantly if mixture becomes too thick add more oil and smooth out. The trick is burning the rue so that it doesn't look burned- just black. When the mixture is BLACK, not brown or tan, mix with seafood. This should simmer for about 20 to 30 minutes more. Serve over white rice.

Submitted_by : Melissa Melton
City : Houston
State : TX
Country : US
Email : mmelto@hfmc.com

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Aunt Libby's Kitchen [http://mcgees.com/kitchen/]