SCALLOP SHRIMP JAMBALAYA
1 medium onion, chopped

1 large green pepper, chopped

1/2 cup celery, chopped

1 clove garlic, minced

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

1 cup water

1 cup long grain rice, uncooked

1 bay leaf

1/2 teaspoon dried thyme

1 teaspoon dried basil

1/4 teaspoon red pepper

1 12 ounce package frozen shrimp, thawed

1/2 pound bay scallops

In 13" chef pan, coat bottom with extra virgin olive oil or non-stick cooking spray if desired.  Sauté onions, green pepper, celery and garlic over medium heat 10 minutes or until tender. 

Add stewed tomatoes, water, rice, bay leaf, dried thyme, basil and red pepper.  Stir.  Cover and simmer over low heat 15 minutes.  Add shrimp and scallops.  Simmer another 5-10 minutes or until scallops are opaque.

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