Seafood Casserole

4 lbs. peeled and cleaned shrimp (or crawfish)
2 lbs. crab meat
2 lbs. filet of cat fish
2 bell peppers, chopped
6 baseball size onions, chopped
2 rounded T. minced garlic
2 T.  Lee & Perrin Worcestershire Sauce
2 T.  Soy Sauce
4 T.  Sho-Nuff Hot Sauce
2-10 oz. cans Green”s Shrimp Creole Soup
1 T.  Satan's Breath® Creole Seasoning
2 lbs.  frozen O’Brien Hash Brown Potatoes (micro-waved thawed)
2 T.  olive oil

Mix all the above together as any other salad.  When blend is good and even, set aside.  Take olive oil and grease a 15”x10”x2” Pyrex dish and put the mixture in the Pyrex dish and cover.  Pre-heat oven to 350º F. and bake for 45 minutes covered, and uncover for bake 15 more minutes or until it bubbles.  Serve with corn bread and mixed vegetables.
Serves 10 to 12