Prepared by: Chef Jean Paul Uzee
& Steven Santillo Owner of Blue Dog Café

Louisiana Purchase

Ingredients

¼ # butter
¼ # margarine
1 onion diced
2 stalks celery
1 bell pepper
¼ cup diced jalapeno peppers
½ T basil
½ T oregano
¼ T black pepper
¼ T red pepper
¼ T favorite Cajun seasoning
¼ cup chicken base
½ cup flour
¼ cup vermouth
2 ½ cups water
3 1/3 cups half and half
¾ # Velveeta cheese
¼ # pepper jack cheese
1 ½ cup artichoke hearts
1 ½ cup oysters
1 ½ cup shrimp
1 ½ cup crabmeat

Method:
1. Melt butter and margarine
2. Add onions, celery and bell peppers, stirring completely.
3. Add diced jalapenos and dry seasoning.
4. Add chicken base and sauté until vegetables are wilted.
5. Add flour and mix thoroughly.
6. Add vermouth, water and half and half.
7. Add Velveeta and pepper jack cheese. Simmer until cheese is
    dissolved.
8. Add artichoke hearts and simmer for an additional five minutes stirring
    constantly.
9. Add crabmeat, shrimp, and oysters and simmer for 8 minutes.