MiamiGenny's Etouffe (with a special bonus!)

Genny warns that this "is not for the faint of tastebud." If you've got valiant tastebuds, though, this sounds delicious!

• 1 lb chicken breast (cut into chunks) or pre-cooked shrimp (or regular, if you like to be difficult)
• 2 tsp. salt
• 2 tsp. cayenne
• 1 tsp. white pepper
• 1 tsp. black pepper
• 1 tsp. dried basil
• 1/2 tsp. thyme
• 1/4 cup yellow or white onion
• 1/4 cup celery
• 1/4 cup green pepper
• 1/4 cup green onions
• 3 cups clam juice
• 2 or 3 cloves of garlic, chopped
• 1 oz tabasco sauce
• 1 can of canned tomatos
• 1 can of tomato sauce (like, Contadina tomato sauce, not ragu)

Saute the onion, celery, and green pepper in olive oil. Then add garlic, canned tomatos, 1oz, tobasco and all spices.

Saute chicken or shrimp seperatly in olive oil until cooked through. Once cooked, add contents from the first saute pan. Rinse 1st pan with a little water to deglaze. Add tomato sauce and stew for about 10 minutes to let the incorporate. Thicken with dark roux, if desired.
BONUS: Cajun mini-pizzas! Take etouffe sauce and spread it on english muffin halves. Then put on mozzerella and any other desired toppings. Place in toaster oven on tinfoil and toast until cheese is melted.