This is a perfect dinner for those cool, fall evenings!

Shrimp, Scallop and Sausage Creole
Serves 6 - 5 points per serving

1 c. uncooked rice
1 link Andouille Sausage, diced
2 celery stalks, chopped
1 med. onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
14 oz fat free chicken broth
28 oz can diced tomatoes
15 oz can crushed tomatoes
1 tsp chili powder
1 tsp cumin
1 bay leaf
1 sprig of fresh thyme (I used dried)
salt and pepper to taste
1 tbsp. olive oil
1/2 lb scallops (I used the frozen tiny scallops, but you can use the big ones too)
12 large shrimp
4 scallions

1. Cook rice as instructed on package.

2. While rice cooks, heat a deep pot over med-high heat. Add diced sausage and brown for 3-5 minutes. Add celery, onion, and bell pepper. Cook vegetables down for about 5 minutes more. Add garlic and mix. Add half of the broth, all the tomatoes, and the seasonings. Reduce heat to low and simmer Creole sauce while you cook the scallops.

3. Heat olive oil in a nonstick skillet over medium to med-high heat. Cook half of the scallops at a time, cooking 2-3 minutes on each side or until they begin to carmelize. When the scallops are done, add the shrimp and cook until they are pink. Add cooked scallops and shrimp to Creole sauce. Add reserved broth if you would like to have it thinner. Mix well.

4. To serve put a serving of the Creole into bowls then spoon rice on top. Add scallions for garnish.

Enjoy!!