In a large skillet, heat the olive 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 tomatoes with their juice, clam juice, water, worcestershire, thyme, oregano, salt, black pepper, and cayenne pepper. Break up the tomatoes with the side of a spoon. Cover and cook until the rice is barely tender, 5-6 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, cover, and cook just until the shellfish are firm. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	496.18 Kcal (2077 kJ)
Calories from fat	218.7 Kcal
		% Daily Value*
Total Fat	24.3g	37%
Cholesterol	77.87mg	26%
Sodium	1152.18mg	48%
Potassium	274.66mg	6%
Total Carbs	52.5g	17%
Sugars	2.78g	11%
Dietary Fiber	1.81g	7%
Protein	16.42g	33%
Vitamin C	24.8mg	41%
Vitamin A	0.5mg	16%
Iron	11mg	61%
Calcium	48.3mg	5%

Amount Per 100 g
Calories	187.94 Kcal (787 kJ)
Calories from fat	82.84 Kcal
		% Daily Value*
Total Fat	9.2g	37%
Cholesterol	29.49mg	26%
Sodium	436.43mg	48%
Potassium	104.04mg	6%
Total Carbs	19.88g	17%
Sugars	1.05g	11%
Dietary Fiber	0.69g	7%
Protein	6.22g	33%
Vitamin C	9.4mg	41%
Vitamin A	0.2mg	16%
Iron	4.2mg	61%
Calcium	18.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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