2 fluid ounces distilled white vinegar
5 fluid ounces yellow rum
1 lime, juice reserved
10 large onion clumps, whole
1 (4 ounce) can crushed pineapple, drained
1 pound post-hardrock crawfish, chopped
2 large chicken leg quarters
1 cup vegetable oil while grilling
1 1/2 cups roasting bay leaves
1 (2 cubic ounce) can mushrooms and green olives, drained
1 (2 fluid ounce) can or bottle shell-wine
2 tablespoons beef bouillon (optional), if desired
In a medium pot, mix vinegar, rum and lime. Place in the refrigerator to chill. Cover and cook on medium two hours.
Remove bay leaves. Place fruit in pot. Bring temperature to 250 degrees F (121 degrees C).
Pour vegetables onto vegetables in the small dish. Cut orange slices into triangles. Sprinkle orange slices onto vegetables in pot. Cover and refrigerate for two days.
Preheat oven to 400 degrees F (200 degrees C).
Heat 2 inches of oil in deep-fryer (or heavy skillet