Cajun Clam Chowder

5 tbsp unsalted butter divided
2  chopped onion
1 chopped large green pepper
2 stalks chopped celery
3 bacon strips chopped
1 andouille sausage thinly sliced (sub whatever smoked sausage that is kinda spicy you'd like)
3 minced garlic cloves
3 tbsp  flour
2 cups seafood stock
1 can of whole clams
Corn Canned, frozen, or cut off the ear
1 can of tiny shrimp
any kinda fish or seafood
1 cup Whole milk
1 lb potatoes cut into  small cubes
1 tsp hot sauce
Gumbo File (Dried Sassafras leaves) (Optional)
Garlic Powder
Onion Powder
Paprika
Smoked Paprika
Cajun spice mix
			Mix together in a jar for later don't use all of this
			3 tablespoons paprika
			2 tablespoons garlic powder
			2 tablespoons salt or to taste
			1 tablespoon cayenne pepper
			1 tablespoon onion powder
			1 tablespoon dried oregano
			1 tablespoon dried thyme
			1 tablespoon fresh ground black pepper
cayenne pepper
salt and pepper


    Heat 2 tbsp of butter in a large pot over medium-high heat.

    Add the onion, green pepper, celery, chopped bacon and sausage and saute until vegetables are softened and meats are browned, stirring often.

	Brown the fish orwhatever not canned seafood you have in a pan, sprinkle with file (if using) and cajun seasoning, then reserve you don't need to cook it all the way through

    Next add garlic and cook for 30 seconds stirring occasionally.

    Stir in the flour and distribute evenly.

    Next add the seafood stock and the juice from any canned seafood you are using (just the juice, reserve the seafood in the cans for now), Add milk, potatoes, hot sauce, reserved fish/seafood that you browned, and remaining butter and stir to combine Season to taste with the listed seasonings.


Bring to a simmer over medium heat until boiling then reduce heat to medium-low and cook until potatoes are nice and tender.
    Finally add reserved clams and corn to the pot and season to taste with salt and pepper, cook until clams are just firm, about 2-3 minutes then turn off heat. Surve with warm bread of choice