Seafood Jambalaya

2 Tbsp Vegetable Oil
1 lb. Medium Shrimp (peeled & deveined)
1/2 lb. scallops
1/2 lb. pork sausage
1 Tbsp flour
1 large onion, chopped
3 garlic cloves, chopped
2 celery stalks, sliced thin
1 green pepper, diced
1 red pepper, diced
1 Tbsp VE CAJUN SEASONING
1 1/2 c rice
1 can tomatoes, chopped
2 cups chicken stock
salt and pepper

1. Heat oil in wok and add shrimp. Stir-fry for about 3 minutes, until shrimp turn pink.
2. Remove from wok and place in bowl.
3. Place scallops in wok and stir-fry 3 minutes. Remove from wok and place in bowl with shrimp.
4. Add sausage to wok and cook 5 minutes until well browned. Add flour to sausage meat and stir-fry until completely blended.
5. Add onion, garlic, peppers and CAJUN SEASONING to sausage. Stir-fry for 5 minutes or until vegetables are soft.
6. Add rice, chopped tomatoes with juice and chicken stock to sausage mixture. Stir well.
7. Season with salt and pepper. Reduce heat. Cover and allow to simmer for 20 minutes or until rice is cooked.
Stir in reserved seafood and cook covered for 5 minutes until heated through.