1 pound Louisiana crawfish, seasoned

2 pounds shrimp, (medium size), seasoned

2 pounds Hillshire jalapeno sausage

2 quarts of mustard greens, chopped

1 onion

1 bell pepper

1 stalk celery

1 jalapeno

2 teaspoons of garlic, minced

1 pinch oregano

1 pinch thyme

Wash all mustard greens thoroughly. In a 12 to 16 quart pot, boil greens for 15 minutes. Remove greens and strain water.

Use mustard green water as stock (4 to 6 quarts). Add 5 tablespoons of roux to the pot of water until dissolved.

Add onion, bell pepper, celery, garlic and peppers. Boil for 20 minutes and then add sausage and chopped mustard greens.

Boil for 45 minutes. Add shrimp and crawfish. Boil for 20 minutes. Season to taste.

John Olivier, New Iberia