Seafood Cheesecake Supreme

1 cup bread crumbs
1 cup grated sharp Cheddar cheese
1 cup grated Parmesan cheese
1/2 cup melted, warm butter
1 cup onion. chopped
1/2 cup each, green and red bell peppers
1/2 cup gold or yellow bell pepper
1 tablespoon fresh garlic, chopped
1/2 pound each chopped shrimp, crawfish and crab meat
1-1/2 pounds cream cheese, softened
1/2 cup cream
4 whole eggs
1-1/2 cup smoked cheese
1 1/4 cup andouille
1/4 to 1/2 tablespoon of Creole seasoning
1/4 salt
1/4 teaspoon black pepper

Preheat oven to 375F. Combine bread crumbs, Creole seasoning, grated Parmesan and sharp Cheddar cheeses and melted butter. Mix well; place in spring from pan. Press to form crust. Cook andouille to remove fat. In a bowl, combine rough-chopped shrimp, crawfish, crab and andouille. Saute onions, red, green and yellow bell peppers, garlic until clear. Saute shrimp, crawfish, crab. Drain grease from andouille. Let mixture of vegetables and seafood cool for 5 to 10 minutes. Add softened cream cheese, cream, and eggs. Pour vegetable mixture in cream cheese mixture. Mix together well. Add 1/2 teaspoon salt and black pepper. Pour mixture into pan. Bake for 1 hour to ensure even cooking of cheesecake.

Serves 8.

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Cajun Country -- New Iberia, Louisiana