INGREDIENTS
7 Red Snapper fillets (approximately one half pound each)
50 peeled and de-veined jumbo white shrimp
1 pound of jumbo lump blue crab meat
2 sticks of salted butter
Paul Prudhomme's Blackened Redfish Magic, season to taste!
3 cups of water
1 cup of LeGout cream soup base


RED DIRECTIONS
Melt one stick of butter in a skillet. (Careful not to burn butter)
Dry each fillet with a paper towel and thoroughly coat each fillet with the melted butter.
Generously sprinkle the blackened red fish magic on one side of each fillet.
Place the fillets in a hot, lightly buttered, skillet, (seasoned side down.) Now, generously sprinkle the blackened red fish magic on the other side of each fillet. Pan fry for at least five minutes, then flip and pan fry the other side for about 5 minutes.
Repeat step 4 if you cannot fit all of the fillets into the skillet at the same time.

WHITE DIRECTIONS
Pour three cups of water into a skillet and using a whisk, slowly blend in 1 cup of LeGout cream soup base contents until mixture is smooth. Turn up heat to medium high heat and continue to stir until desired thickness is achieved. (Then, turn heat to low!)
Meanwhile, lightly coat a skillet with butter, then add the 50 jumbo white shrimp and one tablespoon of Blackened Red Fish Magic. Sauté for five minutes or until the liquid cooks off. Now, add the shrimp to the cream sauce. Stir occasionally!
Sample one shrimp before serving, pick out the biggest shrimp in the skillet, (the cream of the crop, so to speak!) Congratulations, you just tasted the shrimp that represents the Great State of Louisiana!

BLUE DIRECTIONS
Melt one stick of butter in a skillet. (Careful not to burn butter)
Place the lump blue crab meat into the melted butter.
Using a spoon, blend the melted butter onto the lump blue crab meat. Avoid a lot of stirring because this will break up the lumps of crabmeat. (NOTE: All you want to do is warm the crabmeat.)

SERVING DIRECTIONS
Place one fillet onto a plate.
Generously spoon the white shrimp sauce onto the fish fillet until the entire fillet is covered. (7 shrimp per serving)
Very generously top the entrée with jumbo lump blue crab meat.
Garnish with an American flag on a toothpick.
Continue to repeat steps 1 through 4 until you use up all 7 of your RED snapper fillets, the shrimp sauce, and the entire pound of jumbo lump BLUE crabmeat.


Serves 7 ( a party of six, plus one cook! )

The fifty jumbo WHITE shrimp represents the 50 states. And the cream of the crop (shrimp) represents Louisiana.
The seven red snapper fillets represents one of my all time favorite presidents, Andrew Jackson, the 7th President of the United States.
The pound of jumbo lump BLUE crabmeat represents One Great Nation, THE UNITED STATES OF AMERICA!