Cajun Casserole, Texas Style

• 1 lb. andouille sausage or substitute kielbasi
• 1 large Spanish onion, chopped
• 1 1/2 Tbsp. garlic, minced
• 2 c. uncooked rice
• 4 green onions, chopped (tops and bottoms)
• 3 stalks celery, chopped (including leaves)
• 1 medium green pepper, seeded and chopped
• 1 medium red pepper, seeded and chopped
• 2 (14 1/2 oz.) cans beef broth
• 1 (10 oz.) can Ro-Tel diced tomatoes
• 1 bay leaf
• 1/2 tsp. thyme
• 1 Tbsp. parsley, chopped
• 1/2 tsp. cayenne pepper
• 1 hot jalapeno pepper, chopped and seeded (easier to use 1 tsp. jalapeno from jar)
• 1 lb. raw shrimp, peeled and deveined
• 1/2 lb. sea scallops

1. Cook sausage.
2. Drain on paper towel and when cool to touch, cut into 1/2-inch diagonal slices.
3. Set aside.
4. Using a large Dutch oven, spray bottom with Pam (or coat bottom with olive oil) and add Spanish onion, garlic, rice, green onions, celery, green and red peppers.
5. Cook, stirring, until onion and celery are limp.
6. Add rest of ingredients except seafood.
7. Raise heat to high; bring to a boil and cook, uncovered, for 5 minutes.
8. Then cover the pot, lower the heat to low and cook 30 minutes, stirring every 10 minutes approximately.

andouille sausage, spanish onion, garlic, rice, green onions, stalks celery, green pepper, red pepper, beef broth, rotel, bay leaf, thyme, parsley, cayenne pepper, pepper, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=591142 (may not work)