Folse's Paella

Ingredients

• 0.3 cup andouille sausage diced
• 14.5 ounce canned tomatoes diced undrained canned
• 1 cup celery chopped
• 1.5 teaspoons chili powder 
• 40 ounce bottled clam juice 
• 2 tablespoons parsley fresh minced
• 5  garlic cloves crushed
• 0.5 cup green onions sliced
• 1 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 1 cup lump crab meat 
• 6 ounces crawfish meat deveined cooked peeled
• 2 tablespoons olive oil 
• 1 cup onion chopped
• 1 cup peas green frozen
• 0.5 teaspoon cracked pepper black
• 1 cup bell pepper red chopped
• 1.5 cups rice long-grain uncooked
• 0.5 teaspoon salt 
• 0.5 pound shrimp peeled

Equipment

• oven
• dutch oven

Directions

1. Heat the oil in a large ovenproof Dutch oven over medium heat.
2. Add celery and the next 4 ingredients; saut 5 minutes.
3. Add clam juice and tomatoes; bring to a boil. Stir in remaining ingredients. Cover and bake at 350 for 45 minutes. Fluff and stir with a fork.