SHRIMP, SCALLOP AND SAUSAGE JAMBALAYA

Shrimp, Scallop and Sausage Jambalaya image

Provided by SoChic

Categories Cajun

Time P1DT1h25m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
1/4 teaspoon black pepper, ground
1 (28 ounce) can whole tomatoes
1 medium onion, chopped
1 medium celery rib, chopped
1 medium red pepper, seeded and chopped
1 cup long-grain rice
2 garlic cloves, minced
1 1/2 cups tomato juice
1 cup bottled clam juice
1 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 ounces andouille sausages or 8 ounces smoked sausage
8 ounces medium shrimp
8 ounces scallops (halved if large)

Steps:

In a large skillet, heat the oil over medium heat. Add the onion, celery, and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker.
Add the tomato juice, clam juice, water, Worcestershire sauce, thyme, oregano, salt, black and cayenne peppers, and break up the tomatoes with the side of a spoon. Cover and slow cook until the rice is barely tender, 5 to 6 hours on low.
Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes.
During the last 15 minutes of cooking, stir the sausage, shrimp and scallops into the jambalaya. Increase the heat to high (300°) cover, and cook just until the shellfish are firm. Serve immediately.

Nutrition Facts : Calories 618, Fat 24.8, SaturatedFat 6.8, Cholesterol 139.9, Sodium 1596.1, Carbohydrate 60.1, Fiber 5, Sugar 12.5, Protein 38.9