|Diced onions||1 1⁄2 Cup (24 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Finely diced celery||1 Cup (16 tbs)|
|Chopped tomatoes||4 Cup (64 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomato paste||2 Tablespoon|
|Pickling spice||1 Tablespoon, tied in cheesecloth bag|
|Cayenne pepper||1⁄8 Teaspoon|
|Fresh shrimp||15 Medium, cleaned and deveined|
|Diced scallops||1⁄2 Cup (8 tbs) (fresh)|
|Rice||1 1⁄2 Cup (24 tbs) (Brand)|
|Boiling water||3 Cup (48 tbs)|
Preheat oven to 375°F (191°C).
In large saucepan with heatproof handles and cover, cook onions in olive oil until golden.
Cook until softened.
Stir in tomatoes, wine and paprika.
Bring to a boil.
Add tomato paste, bay leaves, pickling spice in cheesecloth bag, salt and cayenne pepper, bring to a boil.
Stir in remaining ingredients.
Cover tightly and bake for 40 to 45 minutes or until almost all water is absorbed.
Remove cheesecloth bag and bay leaves.
For each serving, fill soup cup or individual bowl with jambalaya, press lightly and unmold on plate.