Seafood Jambalaya

Preparation time: 10 minutes

Cooking time: 35 minutes

2 tablespoons (1/4 stick) butter

2 large yellow onions, chopped

2 garlic cloves, chopped

2 28-ounce cans Italian plum tomatoes, drained (1/2 cup liquid reserved)

212 cups chicken broth

1 medium green bell pepper, seeded and chopped

12 teaspoon dried thyme, crumbled

12 teaspoon dried red pepper flakes, crushed

1 bay leaf

Salt and freshly ground pepper

2 cups uncooked rice

1 pound cooked large shrimp, frozen

1 pound sea scallops, frozen

Melt butter in Dutch oven over low heat. Add onions and garlic and stir until translucent, about 3 minutes. Add tomatoes with reserved liquid, broth, bell pepper, thyme, pepper flakes, bay leaf, salt and pepper.Bring to boil. Stir in rice. Cover and simmer until liquid is absorbed, about 30 minutes. Add thawed scallops to rice mixture. Continue cooking until scallops are just opaque, about 2 minutes. Add pre-cooked thawed shrimp to rice and scallop mixture. Stir just until the shrimp is warm Remove from heat and discard bay leaf. Taste and adjust seasoning. Serve immediately.

Makes 4 to 6 servings.

Recipe from: Bon Appetit