Ingredients
2T Seasoning (recipe follows below)
2T olive oil
1 medium onion
1 cup diced tomato
1T tomato paste
2 bay leaves
3 cups water
2t chicken bouillion
1t fish stock bouillion
1-1/2 cups rice
2 boneless chicken breast cut into 2" pieces
3 links smoked sausage cut 1/4" thick
1 lb scallops
1 lb raw shrimp (peeled)
1 lb mussels (optional)
SEASONING
1t Tyme
1t Oregano
1/2t Cayenne pepper
1t Black pepper
1t Onion powder
1t Chili powder
2t Garlic powder
2t Salt
2t Paprika
Preparation
Heat 1T oil in large dutch oven over medium heat. Add sausage and cook stirring constantly so that it doesn’t stick for about 10 minutes. Remove with slotted spoon. Drain most of the oil/fat from the pan.
Add 1T oil and heat over medium heat. Add onion and cook for 10 minutes, stirring often.
Coat chicken with 1t essence and cook for 10 minutes stirring often. Remove with slotted spoon and place with sausage.
Add tomatoes, bay leaves and 1t essence and cook for 5 minutes. Add tomato paste and cook for 5 minutes more.
Mix chicken and fish bouillions with water and add to dutch oven. Add sausage and chicken. Add rice and bring to boil. Cover, reduce to simmer and let cook for 15 minutes.
Coat shrimp and scallops with 1-2t essence (depending on how hot you want the final dish to be). Add to pot (along with mussels if you are using them) and cover cooking for 10 minutes longer. If dish is still watery let cook for an additional 5 minutes uncovered. Be careful as the rice will stick to the bottom of the pot.
Remove and discard the bay leaves and any mussels that are not open. Serve.
