1lb Andouille Sausage 1 lb Cod 1 lb Shrimp 1 Diced Onion 1 Diced Green Bell Pepper 2 Diced Celery Sticks 2-3 Green Onions Diced 1 TBS Tomato Paste 1 14.5 oz Can Diced Tomatoes 8 oz Clam Juice 4 Cups Seafood Stock 1 1/2 TBS Tony Chachere’s Creole Seasoning Salt, pepper, garlic powder, and onion powder to taste 1-2 Bay Leaves 1 TBS Fresh Parsley (finely chopped) Rice Brown sausage over med heat in large pot and remove Add small amount of butter or oil to pot and saute onions, celery, bell pepper, and green onions for a few minutes. Stir in tomato paste and stir for 2-3 minutes Add in tomatoes, clam juice, seafood stock, bay leaves, and bring to a boil. Add back sausage and the add the seafood and seasoning and bring back to a boil Reduce heat, cover and simmer for 20-25 minutes Serve over rice and enjoy!

I regret not ordering that!