Steps:
- In nonstick heavy-bottom dutch oven over medium heat, cook sausage until browned, about 5 minutes. Transfer sausage to paper towels. Add onion, pepper, and garlic to pot; cook until vegetables have softened, about 4 min. Stir in rice, salt, thyme, and cayenne. Cook and stir, about 1 min. Stir in tomatoes with juice, clam juice, chicken broth, and browned sausage; mix well. Bring toboil, reduce heat to low; cover and simmer 10 minutes. Scatter shrimp and scallops over rice; cover and cook until rice is full tender and shrimp are opaque and cooked through, about 10 minutes more. When seafood is done, stir in parsley.
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