FLORIDA SHRIMP, CLAM AND SMOKED SAUSAGE OVER RICE

Serves 6 to 8

1 pound large Florida shrimp, peeled and deveined 20 Florida middle-neck clams, cleaned 1 pound smoked sausage, sliced 2 Florida tomatoes, diced small 2 Florida bell peppers, seeded and chopped (your favorite color) 1 medium onion, chopped 1 tablespoon olive oil ¼ stick butter 4 cloves garlic, chopped fine 1 tablespoon seasoning blend (blackened, seafood or your favorite) Salt and freshly ground black pepper ¼ cup fresh parsley, chopped 1 package yellow or Spanish rice

Prepare rice mix as directed on package. Preheat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil. Add onion, peppers, garlic and sausage. Cook ingredients until slightly caramelized, about 4 minutes. Add shrimp, clams and seasoning blend. Stir ingredients and cover. Cook ingredients until shrimp are almost cooked throughout and clams have started to open, about 4 minutes. Add diced tomatoes and butter. Stir ingredients to combine. Taste and adjust seasoning with salt and pepper. Serve over cooked rice. Garnish with chopped parsley.

IN FLORIDA WE TRY TO PUT OUR OWN SPIN ON THE LOUISIANA CLASSIC. HERE IS ONE OF MY FAVORITE RECIPES THAT I LIKE TO COOK WHEN I WANT THAT STYLE OF DISH.” —JUSTIN PATRICK TIMINERI, CERTIFIED EXECUTIVE CHEF AND CULINARY AMBASSADOR, FLORIDA DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES