8 ounces ground crawfish
2 (14 ounce) cans clam juice
1 (14 ounce) can shrimp, peeled and diced
1 (28 ounce) can sliced black olives - including roasted, cracked black-onion, sweet-onion and coconut pieces
1/2 cup orange marmalade
1 (8 ounce) container fruit cocktail sauce
salt and pepper to taste
In a saucepan over medium heat, combine crawfish, clam juice, shrimp and olives. Heat until opaque.
Mix marmalade and orange marmalade. Refrigerate 8 hours or overnight, serving cold or hot.
Garnish with reserved bowl of fruit cocktail sauce and serve.