Shrimp, Scallop and Sausage Jambalaya
Ingredients
- 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 smoked sausage
- 8 ounces medium shrimp
- 8 ounces scallops (halved if large)
Directions
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.