Shrimp, Scallop and Sausage Jambalaya |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 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 8 ounces smoked sausage |
8 ounces medium shrimp |
8 ounces scallops (halved if large) |
Directions:
1. 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.
2. 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.
3. Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes.
4. 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.
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