2 1/2 tablespoon butter or margarine.
Melt the chicken fat in a two quart saucepan over medium heat. Add
the onions, celery, and Bell peppers; saute until tender but still
firm, about five minutes, stirring occasionally and scraping the pan
bottom well. Add the bay leaves, Cajun Magic Seafood Magic and garlic;
cook about three minutes, stirring constantly and scraping the pan
bottom as needed. Add the tomatoes and cook about seven minutes, stirring
frequently. Add the tomato sauce; cook about seven minutes more, stirring
fairly often. Stir in the stock and bring to a boil. Stir in the green
onions and cook about two minutes, stirring once or twice. Add the
rice, crab meat, crawfish, and/or fish and the oysters and shrimp;
stir well and remove from heat.
Remove from oven. If you still have liquid in the dish/pan bottom, let sit for a few minutes, still covered, to allow rice to absorb the liquid. Remove bay leaves and serve immediately. To serve, mold rice in an eight ounce cup and place two cups on each serving plate as main course or one cup as an appetizer.
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