Jambalaya

Louisiana Creole dish of Spanish and French creation.
American version of traditional Spanish paella.

• 8 tbs canola oil
• 1 cup sliced andouille sausage
• 20 sea scallops (approx. ¾ pound)
• 8 shrimp, peeled and deveined
• 8 crawfish (crayfish), cleaned; or 8 oz of frozen crawfish tails (or crab)
• 1 cup diced green pepper
• 1 cup diced white onion
• 1 cup chopped scallions
• 20 mussels, cleaned and debearded
• 16 littleneck clams, cleaned and scrubbed
  
• 6 tbs chopped fresh garlic
  
• 8 tsp Cajun seasoning
  
• 8 cups cooked white rice
  
• 4 cups chicken (or seafood) stock

Heat oil in a large skillet on high. Add sausage, sauté for one minute, add scallops, shrimp, crawfish, green pepper, onion and scallions. Saute for approx 3 minutes, then add mussels, clams, garlic, and 6 tsp of the Cajun seasoning. Sauté for additional 2 minutes, add rice and stock. Cover and cook until liquid is reduced by ¾ and clams are all open.

Ladle into bowls, garnish with remaining Cajun seasoning.

Serves 6 – 8.