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    You are in: Home / Recipes / Scallop, Shrimp, & Sausage Jambalaya Recipe
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    Scallop, Shrimp, & Sausage Jambalaya

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 20 mins

    20 mins

    6 hrs

    CJAY's Note:

    From my collection of handwritten recipes.

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    Ingredients:

    Serves: 6

    Yield:

    crockpot

    Units: US | Metric

    Directions:

    1. 1
      In a large skillet, heat the olive oil over medium heat. Add the onion, celery and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker. Add the tomatoes with their juice, clam juice, water, worcestershire, thyme, oregano, salt, black pepper, and cayenne pepper. Break up the tomatoes with the side of a spoon. Cover and cook until the rice is barely tender, 5-6 hours on low. Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes. During the last 15 minutes of cooking, stir the sausage, shrimp, and scallops into the jambalaya. Increase the heat to high, cover, and cook just until the shellfish are firm. Serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Scallop, Shrimp, & Sausage Jambalaya

    Serving Size: 1 (359 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 411.6
     
    Calories from Fat 147
    35%
    Total Fat 16.3 g
    25%
    Saturated Fat 4.5 g
    22%
    Cholesterol 92.0 mg
    30%
    Sodium 954.7 mg
    39%
    Total Carbohydrate 40.1 g
    13%
    Dietary Fiber 2.5 g
    10%
    Sugars 5.6 g
    22%
    Protein 24.9 g
    49%

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