Cast Iron Oyster/Shrimp dip

Ya'll need this for the holidays or special occasions, it's rich but soo good.

I made an Oyster/Shrimp dip sorta like Oysters Bienville. I also made a video of the process, https://www.youtube.com/watch?v=Sk3CvDiVXkI&feature=youtu.be




INGREDIENTS:
1 STICK OF BUTER
½DICED BELL PEPPER
½ DICED LARGE ONION
5 CLOVES MINCED GARLIC
3 SLICES OF BACON DICED
1 BUNCH OF CHOPPED SPINACH
OLIVE OIL
4 TBS OF FLOUR
6 OZ OF SHRIMP STOCK
6 OZ OF OYSTER LIQUIOR
16 OZ OF WHIPPING CREAM
½ CUP OF BREAD CRUMBS
2 TBS OF CAJUN SEASONING
2 OZ OF HOT SAUCE
FRENCH BREAD SLICES
SOFT BUTTER FOR BREAD
½ LB OF SHRIMP CHOPPED
1 QT OF FRESH OYSTERS
½ cup grated parmesan cheese
½ cup of shred provolone/mozzarella cheese
RECIPE:
Fry bacon till crispy and add chopped spinach. Cook till wilted and remove from pan.
Add olive oil and melt butter then add all vegetables to cook till tender,
Add flour to make a blonde roux then add the bacon and spinach back to the pan.
Saute for 5 minutes then add shrimp and oyster liquor while stirring.
Add whipping cream and simmer while stirring till it thickens up, maybe 5 minutes.
Turn off the heat and add the cheese while stirring
Fill up a stoneware dish ½ way with the cheese sauce then layer the oysters with more cheese and breadcrumbs, top it off with the rest of the cheese sauce, cheese and breadcrumbs.
Bake at 400 for 20 minutes then broil on high for 10 minutes.
Top with more cheese and serve with toasted French bread.

Thanks Guys! This was really good but not for weight watchers.