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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
8 ounce(s) andouille sausage or other spicy smoked sausage halved lengthwise and sliced crosswise |
1 cup(s) onion chopped |
1/2 cup(s) celery chopped |
1 whole(s) medium sized green bell pepper seeded and chopped |
2 teaspoon(s) garlic minced |
1 1/2 cup(s) long-grain converted white rice |
1 teaspoon(s) salt (optional) |
1 teaspoon(s) fresh thyme minced |
1/4 teaspoon(s) cayenne pepper |
1 can(s) diced tomatoes |
1 cup(s) clam juice |
1 1/2 cup(s) low-sodium chicken broth |
1/2 pound(s) medium shrimp shelled and deveined |
1/2 pound(s) bay scallops |
2 tablespoon(s) fresh parsley minced |
Directions:
1. In non-stick heavy-bottom Dutch oven over medium heat, cook sausage until browned, about 5 minutes. Transfer sausage to paper towels. Add onion, celery, bell pepper and garlic to pot; cook until vegetables have softened, about 4 minutes. Stir in rice, salt, thyme and cayenne; cook and stir, about 1 minute. Stir in tomatoes with juice, clam juice, chicken broth and browned sausage; mix well. Bring to boil, reduce heat to low; cover and simmer 10 minutes. Scatter shrimp and scallops over rice; cover and cook until rice is fully tender and shrimp are opaque and cooked through, about 10 minutes more. When seafood is done, stir in parsley.
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