2 pounds of shrimp

1 pound crawfish

1 pound lump crab meat

2 pounds of bacon for wrapping

1 pound Jimmy Dean Sausage

4 shallots minced

6 cloves of garlic minced

2 sticks of butter

1 chopped spanish onion

1 box of Lance crackers crushed fine

2 tablespoons of southern seasoning

16 ounces of heavy cream

Southern basting sauce

Rough chop shrimp and crawfish in food processor. Saute shallots and garlic in butter. Add crawfish and shrimp and cook for 5 minutes. Add crabmeat and cook for 5 minutes more. Season with southern seasoning. Add crackers and mix well and let this cool. Lay down strips of bacon and spread Jimmy Dean sausage over bacon.

Now add the seafood mix on top of Jimmy Dean sausage and roll into a log.

Cook this on hot grill away from coals until internal temperature reaches 160 degrees.

To make shrimp dipping sauce. Boil shrimp peelings with salt and southern seasoning and 1 chopped onion into 1 gallon of water let this reduce until it leaves 2 cups of concentrated stock. Add the heavy cream gradually and thicken. Remove from heat and gradually add 1 stick of butter whisking to dissolve. Once the bombs are done, slice and drizzle sauce over medallions.

Kernis Louviere, New Iberia