1 teaspoon olive oil 5 mL 1/4 cup finely chopped carrot 50 mL 1/4 cup finely chopped onion 50 mL 1/4 cup finely diced red pepper 50 mL 1/4 cup finely diced celery 50 mL 2 cloves chopped garlic 2 1 ear corn, grilled, niblets removed 1 1/2 cup white wine 125 mL 9 ripe tomatoes, cored and chopped 9 1 cup Vegetable Stock* 250 mL 1 cup long grain rice 250 mL

1/4 cup filé powder or sassafras 50 mL Tabasco sauce to taste 1/4 teaspoon kosher salt 1 mL 1/4 teaspoon black pepper 1 mL 3 tablespoons fresh lemon juice 45 mL 12 baby clams, cleaned 12 12 mussels, cleaned 12 12 medium shrimp, peeled and deveined 12 3 tablespoons chopped fresh coriander 45 mL 1 tablespoon chopped fresh chives 15 mL

Heat oil in a saucepan over medium heat. Sauté carrots, onions, celery, peppers, garlic and corn until tender, about 4 minutes. Deglaze pan with white wine, reduce until almost dry and add tomatoes, Vegetable Stock and rice. Bring to a boil, reduce heat and simmer until rice is fully cooked, about 18 minutes. Season with filé powder, Tabasco, salt, pepper and lemon juice. Add clams, mussels with shrimp. Continue cooking over low heat until seafood is cooked through, stirring constantly to prevent sticking, about 10 minutes. Discard any unopened clams or mussels and fold in chopped coriander. Serve warm or at room temperature. Garnish with chopped chives.

*For the Vegetable Stock:

nutrient analysis (per serving):