Bradley's Homestead

½ teaspoon Cayenne Pepper

½ teaspoon White Pepper

½ teaspoon Black Pepper

1 ½ teaspoons Paprika

½ teaspoon Dried Oregano

1 Bay Leaf, crushed

1 Red Chili Pepper

1 teaspoon Saffron

1 teaspoon Salt

¾ cup Butter

2 cups Celery, chopped

2 cups Onion, chopped

2 cups Green Bell Pepper, chopped

3 cloves Garlic, minced

2  teaspoons Hot Sauce (Tabasco)

1 ½ cups Tomato Sauce

7 cups Seafood Stock

1 cup Crabmeat

1 cup Oysters

1 cup Scallops

1 pound Shrimp (peeled and deveined)

1 cup Chicken, cubed

1 cup Smoke Sausage, cut into 2 inch pieces

2 slices Bacon

Combine the cayenne pepper, white pepper, black pepper, paprika, oregano, bay leaf and salt in bowl and set aside. In a stock pot, fry the bacon until crisp then remove crisp bacon, crumble it and set aside. Add chicken and smoke sausage to stock pot and stir. After about 5 minutes add butter, celery, onions and bell pepper. Continue cooking until onions become translucent. Add garlic, hot sauce and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Add tomato sauce and stir as it reduces over medium heat. Combine seafood stock with the other ingredients in the stockpot and bring to a boil. Reduce heat, add chili pepper then simmer for 1 hour, stirring occasionally. Once done, add shrimp, oysters, scallops and crabmeat. Cover and simmer for 10 minutes. Let stand for 10 minutes before serving. Serve over rice and top with crumbled bacon!