This recipe serves 18
Ingredients:
- 2 lb chicken sausage (diced)
- 1 lb Andouille sausage (diced)
- 1 quart jasmine rice
- 1 quart mirepoix (diced carrots, celery and onion)
- 8 oz Sofrito (finely diced red and green pepper, jalapeño, garlic, cilantro and olive oil)
- 750 ml white wine mixed with clam sauce (50:50) and one tablespoon of saffron threads (allow to set for one hour before using)
- 16 oz can whole peeled tomatoes (juice removed, roughly chopped)
- 2 quarts chicken stock
- 1/4 cup olive oil
- 4 tbsp vegetable oil
- Sea salt and ground pepper to your liking
- 3 cull (2+ pound) lobsters (steamed and removed from shell)
- 2 lb scallops (10/20 size) cleaned and lightly seared
- 4 lb fresh fish (skin and bones removed, cut into 2-inch pieces)
- 3 dozen little neck clams (rinsed and lightly scrubbed in cold water)
- 2 cups snap peas (chopping into pieces) of fresh shucking peas
- 1 cup cleaned and chopped fresh oregano, parsley and mint – mixed