Ingredients for Shrimp Scallop And Sausage Jambalaya
- Olive Oil
- Black Pepper
- Whole Tomatoes
- 1 medium onion, chopped
- Celery Rib
- Red Pepper
- Long Grain Rice
- Garlic Cloves
- 1 (46 ounce) can tomato juice
- Bottled Clam Juice
- 1 cup water
- 1 tablespoon Worcestershire sauce
- Dried Thyme
- Dried Oregano
- 1 teaspoon salt
- Cayenne Pepper
- Andouille Sausages
- Medium Shrimp
- 1 pound sea scallops
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How to Make Shrimp Scallop And Sausage Jambalaya
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1 medium onion, 2 stalks celery, and 1 green bell pepper (all chopped) and cook, stirring frequently, until the onion is softened, about 5 minutes.
- Add 1 cup long-grain rice and 2 cloves minced garlic. Cook, stirring constantly, for 1 minute.
- Transfer the mixture to a 3 1/2-quart slow cooker.
- Add 1 (28 ounce) can of crushed tomatoes, 1 (10 ounce) can of diced tomatoes undrained, 1 (46 ounce) can tomato juice, 1 (10 ounce) can clam juice, 1 cup water, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (adjust to taste). Gently break up the tomatoes with a spoon.
- Cover and slow cook on low for 5-6 hours, or until the rice is tender.
- Meanwhile, in a medium skillet over medium heat, cook 1 pound Andouille sausage, sliced into 1/2-inch thick rounds, turning often, until browned, about 8-10 minutes.
- During the last 15 minutes of cooking, stir in 1 pound peeled and deveined shrimp, 1 pound sea scallops, and the cooked sausage into the jambalaya.
- Increase the heat to high, cover, and cook just until the shellfish are firm and opaque (about 3-5 minutes). Do not overcook.
- Serve immediately. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
50g
Fat
34g
Carbs
20g
