2 (16-ounce) cans red kidney beans
3 cups chicken stock
2 bay leaves
1 tablespoon Cajun's Choice Creole Seasoning
3/4 pound andouille or Polish sausage, cut into 12 equal portions
4 thick strips pepper bacon, chopped
1 cup chopped celery
2 cups chopped yellow onion
1 tablespoon finely minced garlic
3/4 cup chopped shallots
1 large red bell pepper, stemmed, seeded and chopped
3/4 pound sea scallops, rinsed and drained if they seem at all slippery or "fishy"
3/4 pound (16/20 count) shrimp, peeled, deveined and tails left on
6 to 8 cups cooked, long-grain, white rice (held hot)
3 green onions, trimmed and sliced diagonally, for garnish
Place the beans, chicken stock, bay leaves and creole seasoning in a large, heavy-bottomed kettle or pot on low heat. Leave uncovered.
Saute the bacon and sausage pieces in a large pan over medium-high heat until bacon is slightly crispy and sausage has browned. Using a slotted spoon, transfer both to bean pot, leaving drippings in saute pan. Add the celery, onions, garlic, shallots and bell pepper to saute pan and saute, stirring frequently, until celery and onions are tender.
Transfer celery mixture to bean pot and simmer over low heat for 20 minutes, uncovered. Increase heat to medium, add the scallops and shrimp, stir gently and simmer, uncovered, for 5 to 7 minutes, just until scallops and shrimp are opaque.
Remove bay leaves and serve beans and equal portions of the shrimp, scallops and sausage over the hot rice. Garnish with the chopped green onions.
Makes 6 servings.
— Recipe adapted from "Cooking With the Seafood Steward," by Gary Rainier Puetz.