Sausage and Seafood Jambalaya

This is one of my husband's favourite dishes.  I have changed and adapted a recipe from The Everything Gluten-Free Slow Cooker Cookbook by Carrie S. Forbes so it can be made on the stovetop.  It is actually fairly quick and easy to prepare.  I make a gluten-free Creole seasoning by following Emeril Lagasse's recipe from the Food Network website.

Ingredients

2 tablespoons olive oil

1 large onion, chopped

2 celery stalks, chopped

1 green bell pepper, chopped

3 garlic cloves, minced

1 28-ounce (796 ml) can diced tomatoes

2 cups fully cooked smoked sausage, sliced into bite-sized pieces

1 tablespoon parsley flakes

1/2 teaspoon dried thyme leaves

1/2 teaspoon sea salt

1/4 teaspoon pepper

1/4 teaspoon hot sauce (gluten-free)

2 teaspoons gluten-free Creole seasoning

1-454 gram package uncooked scallops, halved or quartered if large, thawed if frozen

1-340 gram package uncooked, peeled, deveined medium shrimp, thawed if frozen

4 cups hot cooked rice

1/4 cup fresh parsley, chopped

1/4 cup green onions, chopped

Directions

1.  In a large pot, heat oil.  Saute onions, celery and bell pepper until softened.  Add garlic and cook 1 minute more.  Add tomatoes, sausage, parsley flakes, thyme, salt, pepper, hot sauce and Creole seasoning.  Simmer on low heat for about 5 minutes to let the flavours develop.

2.  Prepare the rice in a rice cooker or pot.

3.  Stir in the scallops and shrimp to the tomato mixture.  Cover and cook on low to medium heat for about 15-20 minutes or until the pot is bubbling and the scallops and shrimps are cooked.  Stir in the rice.  Serve the jambalaya garnished with fresh parsley and green onions.