Gluten-Free (Dairy Free) Shrimp, Scallop, and Kielbasa Jambalaya

Gluten-Free (Dairy free) Shrimp, Scallop, and Kielbasa Jambalaya----

This dish is straight from the South. A fabulous jambalaya should be a recipe in our gluten free repertoire. This is super-easy, quick recipe that looks fancy (and tastes fancy), but looks as if you have spent the day cooking over a hot stove. The one thing I love about this recipe, with the help of Zatarain's box mix (which I totally "doctor up")----is that it now specifies gluten free on the box!

Let's make some jambalaya!

INGREDIENTS:

2- 13 oz. Turkey Polska Kielbasa
1 family size bag white rice
2- 12 oz.Jambalaya Mix (we used Zatarain's which specifies gluten free)
10 oz. RoTel Mild Diced Tomatoes and Green Chilies
20.8 oz. Italian Diced Tomatoes with Basil, Garlic, and Oregano
6 oz. Tomato Paste with Basil, Garlic, and Oregano
16 oz. raw frozen Sea Scallops (we used wild caught in the USA)
12 oz. frozen Shrimp (we used wild caught in the USA
1/2 cup Old Bay Seasoning
1/2 Extra Virgin Olive Oil
2 tbsp. salt
2 tbsp. pepper
6 cups water + 2 cups water

DIRECTIONS:

In a small pot, cook white rice by directions and set aside for later use.

Cut the kielbasa into bite size pieces. Heat olive oil in a large 4 quart saucepan. Add kielbasa, saute on medium heat for 5 minutes.

Add 6 cups water, jambalaya mix, RoTel, diced tomatoes, tomato paste, salt, and pepper. Bring to boil. Reduce heat and simmer for 30 minutes, util rice is tender and water is absorbed.