Joe Brown's Jambalaya

Joe Brown's Jambalaya
8 tablespoons canola oil
1 cup sliced smoked andouille sausage
20 sea scallops (about 3/4 pound)
8 shrimp, peeled and deveined
8 whole crawfish, cleaned, or 1 8-ounce package of frozen crawfish tails
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 tablespoons chopped fresh garlic
8 teaspoons Cajun seasoning
8 cups cooked white rice
4 cups chicken or seafood stock
Heat oil in large skillet over high heat. Add sausage. Saute for 1 minute. Add scallops, shrimp, crawfish, green pepper, white onion, and scallions. Saute for 3 minutes. Add mussels, clams, garlic, and 6 teaspoons of the Cajun seasoning. Saute for 2 minutes. Add rice and stock. Cover and cook until liquid is reduced by three-quarters and clams are all open.
Ladle into large bowls. Garnish with remaining Cajun seasoning. Serves six to eight.
Cook's note: What I like most about jambalaya is that there's no right way to make it. As the saying goes, there are as many versions of jambalaya and gumbo as there are Cajuns and Acadians in Louisiana.
Joe Brown