Shrimp, Scallop And Sausage Jambalaya

• 2 tablespoons olive oil
• 1/4 teaspoon black pepper, ground
• 1 (28 ounce) can whole tomatoes
• 1 medium onion, chopped
• 1 medium celery rib, chopped
• 1 medium red pepper, seeded and chopped
• 1 cup long-grain rice
• 2 garlic cloves, minced
• 1 1/2 cups tomato juice
• 1 cup bottled clam juice
• 1 cup water
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 8 ounces andouille sausages or 8 ounces smoked sausage
• 8 ounces medium shrimp
• 8 ounces scallops (halved if large)

1. In a large skillet, heat the 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.
2. Add the tomato juice, clam juice, water, Worcestershire sauce, thyme, oregano, salt, black and cayenne peppers, and break up the tomatoes with the side of a spoon. Cover and slow cook until the rice is barely tender, 5 to 6 hours on low.
3. Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes.
4. During the last 15 minutes of cooking, stir the sausage, shrimp and scallops into the jambalaya. Increase the heat to high (300u0b0) cover, and cook just until the shellfish are firm. Serve immediately.

olive oil, black pepper, tomatoes, onion, celery, red pepper, longgrain rice, garlic, tomato juice, clam juice, water, worcestershire sauce, thyme, oregano, salt, cayenne pepper, andouille sausages, shrimp

Taken from www.food.com/recipe/shrimp-scallop-and-sausage-jambalaya-151514 (may not work)