CREOLE SEAFOOD JAMBALAYA

CREOLE SEAFOOD JAMBALAYA image

Yield 8 servings

Number Of Ingredients 14

8 oz andouille sausage or other spicy smoked sausage, halved lengthwise and sliced crosswise
1 cup chopped onion
1 medium-size green bell pepper, seeded, chopped
2 tsp minced garlic
1 1/2 cups long grain converted white rice
1 tsp salt
1 tsp fresh thyme, minced
1/4 tsp cayenne peper
14 oz can diced tomatoes
1 cup clam juice
1 1/2 cup chicken broth
1/2 pound medium shrimp, shelled, deveined
1/2 pound bay scallops
2 tbs fresh parsley, minced

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.