Louisiana Style Jumbalaya

• 1 med-sml chopped greed pepper
• 1 med-sml chopped red pepper
• 1/2 lrg yellow onion
• 2c porcini mushrooms
• 2 cups andoullie suasage
• 1c fresh stewed roma toms.
• 1tbl fresh roasted garlic
• 1/2c white wine
• 1/3gallon heavy whipping cream
• 1.5c crawfish meat
• 1c crab meat
• 1.5c u-14 shrimp
• 1/2tbl chix base
• 3tbl cajun seasoning
• 2t chili powder
• 1t ceyene powder
• 1/4c corn starch
• 1/2c COLD water

1. first you saute the peppers,onions,mushrooms,anduoullie,tomatoes,and garlic till all have carmalised.then deglaze with the white wine.add the whipping cream.bring to a slight boil.add cold water and cornstarch together then add slowly to mixtur.add crawfish,crab,and shrimp.let cook for about 10 mins.this will help the flavors to blend and kick over the spicyness.add cajun,chili,ceyene,and chix base.stir thoroughly.keep sauce seperat and add to dish or use for buffet with linguine.

greed pepper, red pepper, onion, porcini mushrooms, andoullie suasage, garlic, white wine, whipping cream, crawfish meat, crab meat, base, cajun seasoning, chili powder, ceyene powder, corn starch, cold water

Taken from www.epicurious.com/recipes/member/views/louisiana-style-jumbalaya-50002682 (may not work)