1 lb catfish fillets (cut into 1 1/2 inch pieces or 1 lb cod, cut into 1 inch pieces)
8 sea scallops (quartered)
14 medium shrimp (peeled & deveined)
1/2 cup diced red bell pepper
2 tbsp creole seasoning (Smokey Creole Seasoning)
1 tsp Worcestershire sauce
1/2 cup diced onion
1 cup fresh tomato sauce
1/4 cup diced poblano chile
1/2 cup diced celery
2 tbsp minced garlic
2 tbsp olive oil
3 bay leaves
12 oz andouille sausages (sliced)
3 -4 cups chicken stock
1 tsp chipotle hot sauce
1 cup rice
In a bowl combine Creole seasoning, catfish, shrimp, scallops & work in seasoning well. In a heavy,large pot heat the oil over high heat. Saute the peppers, celery & onion for about 5 minutes. Add bay leaves, chipotle sauce, tomato sauce, Worcestershire sauce & garlic. Stir in rice & add broth. Reduce heat to medium & cook until rice absorbs liquid & becomes tender. Stir occasionally. For white rice about 15 minutes & for brown rice 30 minutes. Check after 20 minutes & if needed add more broth if using brown rice.
When rice is just tender add catfish mixture, sausage, scallops & shrimp. Cook until seafood is done about 10 minutes more.
Season to taste with pepper, salt & Creole seasoning.