Creole Jambalaya

12 oz. cooked shrimp
8 oz. scallops
2 andouille pork sausage, sliced thin
1 c. smoked turkey leg, cubed
1/2 c. onion, chopped
1 c. celery, chopped
1 c. bell pepper, chopped
2 c. diced tomatoes
1 can chicken broth
1/4 c. white wine
2 T olive oil
3 bay leaves, broken

Heat olive in large pan. Saute garlic until it just starts to brown. add onion and saute until limp, them add celery and bell pepper, and coon for 3 minutes. Add sausage and turkey and cook for another 5 minutes, stirring frequently. Add tomatoes, chicken broth and bay leaves - simmer for 10minutes, stirring occasionally. Add shrimp, scallops and wine and simmer for another 20 minutes over medium heat. If you like spicy food, you can add a 1/2 tsp of red pepper flakes with the tomato. Serve over white rice, or eat like soup with crusty toasted french bread for dipping.

Number of Servings: 6

Recipe submitted by SparkPeople user THEANTIPAT.