Preheat the fryer. For the etouffee: In a saute pan, heat the olive oil. Stir in the flour. Cook the mixture for 6 to 8 minutes, stirring constantly, for a brown roux. Stir in the celery, onions, green peppers and tablespoon of garlic. Cook for 3 to 4 minutes or until the vegetables start to wilt. Stir in the shrimp stock and Crystal hot sauce. Bring up to a boil, reduce to a simmer. Stir in the green onions. Cover and simmer for 10 minutes. Season with shrimp with Essence. In a saute pan, heat the butter. Saute the shrimp for 2 to 3 minutes. Add the Sauteed shrimp to the sauce. Season with salt and pepper For the relish: In a saute pan, heat the olive oil, when the pan is smoking hot, saute the corn, red peppers, yellow peppers, shallots and remaining garlic. Saute for 1 to 2 minutes. Season with salt and pepper. 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 mixture, removing any excess. Dredge in the bread crumbs. Fry each piece of polenta until golden brown, about 2 to 3 minutes. Remove from the fryer and place on a paper-lined plate. Season with Essence. Slice the cake diagonally, forming two triangles. Spoon the etouffee in the center of the plate. Lay the polenta against each other on top of the etouffee. Place three small mounds of the relish around the cake. Garnish with long chives, chopped chives, peppers, cheese, and Essence.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.