Scallop Jambalaya Recipe
Ingredients
Vegetable cooking spray
1 medium onion, sliced and separated into tings
1 cup chopped green pepper
1/2 cup sliced celery
1 clove garlic, minced
1/2 cup uncooked long-grain rice
1 (15-ounce) can no-salt-added tomato sauce
1/2 cup water
1 bay leaf
1/2 teaspoon dried whole basil
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/4 teaspoon hot sauce
1 pound fresh bay scallops
Directions
Coat a large, deep nonstick skillet with cooking spray, and place over medium heat until hot.
Add onion, green pepper, celery, and garlic; saute until crisp-tender.
Stir in rice, tomato sauce, water, bay leaf, basil, chili powder, pepper, and hot sauce.
Bring mixture to a boil.
Cover, reduce heat, and simmer for 20 minutes or until rice is render and liquid is absorbed.
Remove and discard bay leaf.
Add scallops,- cover and cook for 5 minutes or until scallops are opaque.
Add onion, green pepper, celery, and garlic; saute until crisp-tender.
Stir in rice, tomato sauce, water, bay leaf, basil, chili powder, pepper, and hot sauce.
Bring mixture to a boil.
Cover, reduce heat, and simmer for 20 minutes or until rice is render and liquid is absorbed.
Remove and discard bay leaf.
Add scallops,- cover and cook for 5 minutes or until scallops are opaque.
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