Scallop & Shrimp Jambalaya

Utensils: Chef Knife, Cutting Board, Food Cuter, Large Skillet

 
1   large green pepper, chopped Food Cutter #2 blade

1   medium onion, chopped Food Cutter #2 blade

½  cup celery, chopped Food Cutter #2 blade

1   clove garlic, minced

1   32 ounce can stewed tomatoes or 4 fresh tomatoes, quartered

1   cup (240 ml) water

1   cup long grain or brown rice, uncooked

1   bay leaf

½  teaspoon thyme, dried or fresh chopped

1   teaspoon basil, dried or fresh chopped

¼  teaspoon ground red pepper

1   pound fresh shrimp, or 12 ounce (340 g) package frozen shrimp, thawed

½  pound (230 g) bay scallops

 

In Large Skillet, sauté onions, green pepper, celery and garlic over medium heat, about 10 minutes or until tender.

 

Add stewed tomatoes, water, rice, bay leaf, dried thyme, basil and red pepper. Mix well, cover (close vent) and simmer over medium-low heat 15-20 minutes. Top with shrimp and scallops, cover and cook another 15-20 minutes.   

 

 

Found @ HealthCraft1.com