Shrimp Scallop And Sausage Jambalaya

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I used to cook zatarains jambalaya all the time. I still do, but this version really is great. The scallops add a little sweetness and

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Steps

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In a large skillet , heat the oil over medium heat.

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Add the onion , celery , and bell pepper and cook , stirring often , until the onion is softened , about 5 minutes.

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Add the rice and garlic and cook , stirring constantly , for 1 minute.

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Transfer the mixture to a 3 1 / 2 quart slow cooker.

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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.

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Cover and slow cook until the rice is barely tender , 5 to 6 hours on low.

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Meanwhile , in a medium skillet over medium heat , cook the sausage , turning often , until browned , about 5 minutes.

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During the last 15 minutes of cooking , stir the sausage , shrimp and scallops into the jambalaya.

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Increase the heat to high cover , and cook just until the shellfish are firm.

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Serve immediately.

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Ingredients

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olive oil, black pepper, whole tomatoes, onion, celery rib, red pepper, long-grain rice, garlic cloves, tomato juice, bottled clam juice, water, worcestershire sauce, dried thyme, dried oregano, salt, cayenne pepper, andouille sausages, medium shrimp, scallops