2 boxes Jiffy Corn Bread prepared (or use your own recipe, if you like) 1 cup butter 1/2 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped bell pepper 1/4 cup chopped green onions 1 teaspoon crab boil 1 (10 ounce can) cream of shrimp soup 1-1/2 cup chicken broth 1 pound peeled, deveined shrimp 1 pound crawfish tails 1/2 cup lump crabmeat Garlic powder, salt, black pepper and red pepper to taste

Preheat oven to 350°.

Make some cornbread from scratch, or prepare the packaged cornbread according to directions and bake. When the cornbread's done, crumble it into a large mixing bowl.

Melt margarine in a skillet, add chopped vegetables and sauté until wilted. Add soup, broth, shrimp, crawfish and crabmeat. Mix well and heat but do not boil. Add seasonings a little at a time, tasting and adjusting until you get the taste you like.

In the large mixing bowl, pour your seafood mixture on top of the cornbread a little at a time and mix; keep doing this until it's all mixed together. You may have to add a little more moisture (broth) to the mix if it isn't moist enough. Don't add a lot at a time, you don't want it to be runny, just thoroughly moistened.

Bake at 350° for 30 - 45 minutes until golden brown.