Preheat the pullet. For the etouffee: In a saute pan, heat the olive
oil. Stir in the flour. Cook the mixture for 6-8 proceedings, stirring
perpetually, for a brown roux. Stir in the celery, onions, green
peppers and tablespoon of ail. Cook for 3-4 minutes or until the
vegetables start to wilting. Stir in the shrimp stock and Crystal hot
sauce. Bring up to a furuncle, reduce to a simmer. Stir in the green
onions. Cover and simmer for 10 transactions. Season with shrimp with
Perfume. In a saute pan, heat the butter. Saute the shrimp for 2-3
transactions. Add the sauteed shrimp to the sauce. Season with salt and
pepper For the savour: In a saute pan, heat the olive oil, when the
pan is smoking hot, saute the maize, red peppers, yellow peppers,
shallots and remaining ail. Saute for 1-2 proceedings. Season with
salt and peppercorn. Stir in the tablespoon chopped parsley. For the
polenta: Slice the polenta into 8 slices. Dredge each piece in the
seasoned flour. Dip in the egg assortment, removing any surplus. Dredge
in the bread crumbs. Fry each piece of polenta until golden browned,
most 2-3 proceedings. Remove from the fryer and place on a paper-lined
shell. Season with Inwardness. Slice the cake diagonally, forming two
triangles. Spoon the etouffee in the center of the shell. Lay the
polenta against each other on top of the etouffee. Place three small
mounds of the relish around the bar. Garnish with long schnittlaugh,
chopped schnittlaugh, peppers, cheeseflower, and Heart.

Yield: 8 servings