Ingredients
2 tablespoons vegetable oil
8 ounces andouille sausage, cut into 1/4 inch slices
8 ounces shrimp, large size, peeled and deveined
4 ounces sea scallops, look for scallops marked as "dry" (wet scallops retain water)
4 ounces oysters, shucked and drained
Kosher salt and freshly ground black pepper to taste
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 (28 ounce) can
Tuttorosso® Italian Inspirations Tomato Puree Extra Thick 1 onion, chopped, about 1 cup
1/2 green bell pepper, cored, seeded, and chopped (about 1/2 cup)
1/2 cup thinly sliced celery, about 2 stalks
4 garlic cloves, minced
1 teaspoon dried thyme
2 cups long grain white rice, rinsed
2 1/2 cups water
1 teaspoon baking soda
1 bay leaf
hot pepper sauce, to taste
2 scallions, bunches, thinly sliced