Cutting the vegetables can be done a day ahead to shorten your prep time if needed. Wash and dice celery and peppers. Cut corn off the cobb and dice tomatoes.

Ingredients:

1    #    Shrimp (21/25) White Gulf, Peeled & Deveined Tail On
16    ea    Scallops, Diver, Slice in half
8    oz    Sausage, Chorizo or Andouille,
3    ea    Celery Ribs, Split lengthwise then cut in ½ inch pieces
1    ea    Green Pepper, Cut into ½” pieces
1    ea    Red Pepper,
1    ea    Yellow Pepper,
3    ea    Yellow Corn, Local
8    oz    Edamame, Shelled
3    ea    Tomatoes, Diced
2    Cup    Brown Rice
6    Cup      Chicken Stock
3    Tbsp     Cumin
1    Tbsp    Salt
1/2    Tbsp    Pepper

Rinse 2 cups of rice and drain; add to sauce pan over high heat and pour in 4 Cups of chicken stock and 1 Tbsp of cumin. Bring to a boil, then turn down to low simmer and cover and cook for 25 minutes. While rice is cooking cut striper fillet into 1” pieces and slice scallops in half and season to taste with salt and pepper.

Heat sauté pan to high heat and add 1Tbsp of canola oil place striper chunks into pan with shrimp and scallops. Let sear for 1 minute and turn all pieces. Cook for another minute then remove seafood from pan to a plate.

Add sausage and vegetables to same hot pan cook for 2 to 3 minutes, then pour 1 Cup of chicken stock over while stirring to deglaze pan. Season vegetables with rest of cumin, salt, and pepper. Cook over medium heat for about 5 minutes until vegetables are tender but still has a crunch. Add seafood and last Cup of chicken stock back to pan with vegetables and cover, turn heat down to low and let sit for another 5 minutes or until rice is done.

Remove rice from heat and stir, spoon a pile of rice in center of serving bowl. Using a slotted spoon portion out vegetables and Sseafood over and around Rice. Pour enough of remaining stock in pan to moisten your rice. Serve with toasted French, Italian or garlic bread to soak up the goodness.