1 (3 ounce) jar salsa
1 (8 ounce) package cream cheese
1 cup shredded Monterey Jack cheese
1 (4 ounce) jar marinated jalapeno peppers
2 teaspoons ground black pepper
2 tablespoons sliced fresh onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (4 ounce) can sliced mushrooms, drained
1 pound crabmeat
1 pound oysters
Spoon about 1/2 of the salsa on top of the cream cheese. Spread remaining salsa over cream cheese. Arrange shredded cheese over cream cheese. Top with Monterey Jack cheese, marinated jalapeno peppers, black pepper, sliced onion, garlic, salt, and pepper. Cover with mushroom caps and shell. Chill for at least 2 hours, so that the salsa can marinate.
Preheat oven to 350 degrees F (175 degrees C).
Brush sauce over the top of the shrimp, and sprinkle with mushrooms and crabmeat. In a medium bowl, mix together chicken, mushrooms, crab, shrimp and egg yolks. Place over the mixture in the oven.
Bake at 350 degrees F (175 degrees C) for 9 hours, or until shrimp are opaque.
While the shrimp are cooking, place the creole-style dip in a medium saucepan with a small amount of oil, and heat over medium heat for 10 minutes, stirring frequently.