1) Heat a Dutch oven or large pot over medium heat. Add the canola oil, chicken breast and sausages. Saute until lightly browned, about 5 mins. Add onion and peppers and cook until tender, about 5 mins. Add the flour, spices, and hot sauce. Cook until the mixture thickens, about 3 to 5 mins. Add clam juice, chicken stock, tomato juice and pale ale. Bring to a simmer and add the fish and prawns. Cook until the prawns and fish are done, about 5 mins. Reduce the heat to a simmer and add the okra and clams. Simmer for about 3 to 5 mins. Serve over white rice.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.