Jambalaya This is a spicy seafood stew that goes great with a crusty bread. I decided to make this dish after Red Lobster came out with their version and it tasted horrible. I knew that the idea was good, but they just did not pull it off. Enjoy! Ingredients:   About a cup of spicy sausage   1 yellow onion, chopped coarsely   ½ chopped green pepper   ½ chopped red pepper   3 cloves garlic, minced   2 cups diced tomatoes, fresh or canned   1 can chicken broth   1 large can tomato juice   as much hot sauce as you can handle   black pepper to taste   ¾ cup white rice   1 pound sea scallops   1½ pounds jumbo shrimp, shelled and deveined Instructions: In a large soup kettle, sauté the sausage over medium heat until warm. Add the onion, green pepper, red pepper, and garlic. Sauté about 5 minutes. Add the chicken broth, tomato juice, tomatoes, hot sauce, and black pepper. Cover and simmer for about 5 minutes. Stir in the white rice and cook for another 15 minutes. Add the shrimp and scallops. Place the covered soup kettle in a 350º oven for 30 minutes. You may want to stir the Jambalaya a couple of times while it is cooking in the oven. Serve. Serves: 4 Return to Soup Index
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