1 medium onion, chopped
1 large sweet bell pepper, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 28 ounce can stewed tomatoes
1 cup water
1 cup long-grain rice, uncooked
1 bay leaf
1/2 tsp. seasoned salt
1 1/2 teaspoon dried thyme
3 tsp. dried basil
1/2 tsp. red pepper flakes
12 ounces shrimp, cleaned
1/2 lb. bay scallops


Preheat oil core skillet to 300ºF/149ºC. Sauté onions, bell pepper, celery, and garlic for 10 minutes or until tender.

Add stewed tomatoes, water, rice, bay leaf, thyme, basil and red pepper.  Stir.  Cover, set heat control to simmer, and cook 15 minutes.

Add shrimp and scallops.  Simmer another 5 to 10 minutes or until scallops are white throughout. Remove bay leaf before serving.