1 lb. frozen Seafood Combo
1 lb good smoked sausage or Andouille cut into bite sized pieces
4 yellow onions (peeled)
15 ounce can of tomatoes in their juice
4 cloves garlic, minced
1 green pepper, cleaned and chopped
1 can chopped clams with juice
3 cups shrimp stock
2 cups brown rice Worchestershire Sauce
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon Cayenne pepper
1/2 teaspoon whole thyme
Louisiana Hot Sauce
4 Bay leaf
1 Tablespoon Old Bay Seasoning
1 tablespoon of cooking oil
Place the frozen seafood combo in a bowl and run cold water over it to thaw.
Cut three of the onions into quarters or sixths. Place in a steamer basket over a cup or so of water flavored with the Old Bay. Steam until tender; then set aside and hold covered.
Heat a bit of oil in a 6-quart heavy stock pot. Chop the other onion; begin cooking in the oil. Add the chopped bell pepper and the garlic. Stir frequently and cook until the onion begins to turn clear.
Add the tomatoes and juice. Break the tomatoes into small pieces. Add more tomato if desired.
Add the shrimp stock and the rice. Season with salt, red and white pepper, thyme, a spoon of sugar, a healthy splash of Worchestershire sauce, bay leaves, and Louisiana Hot Sauce. Stir until well blended; and bring to a simmer.
Cover, and reduce heat. Cook for about 20 minutes. Add the seafood combo. Stir to combine.
In the meantime, brown off the sausages in another skillet. Add a bit of oil if needed. Stir the sausage into the stock pot. Add the canned clams with their juice. Stir to combine.
Taste test the rice to see how close it is to being tender. Adjust seasonings if needed. Test the rice every 5 minutes or so. When it’s suitably tender, it’s done.
Serve with extra Louisiana Hot Sauce and some filet powder.