Shrimp Scallop and Sausage Jambalaya
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)
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