Ingredients

  • 1 tablespoon cooking oil
  • 1 white onion, chopped
  • 1 rib celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 3 cloves garlic, minced
  • ¾ pound Andouille Sausage, casing removed, meat chopped
  • 1 1/3 cup canned crushed tomatoes
  • 2 cups chicken stock
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 ½ teaspoon salt
  • ½ teaspoon cayenne
  • 1 ¼ cups white rice
  • 1 pound sea scallops


Scallop Jambalaya


Serves 4

Directions


Heat oil over moderately low heat in a saucepan. Add the onion, celery, bell pepper, and garlic. Cover and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the sausage and cook for another 5 minutes. Add the crushed tomatoes, chicken stock, dried herbs, cayenne pepper, paprika and salt. Bring to a boil. Add the rice. Reduce the heat to a simmer, cover the pan and cook for 20 minutes. After 20 minutes increase the heat to medium and add the scallops, stir. Cover the pan and cook another 6 minutes until the scallops are firm and cooked through.