Slow Cooker Louisiana Seafood Stew With Chicken And Sausage

In a skillet, heat half of the oil over medium heat. Add sausage and cook, stirring, until no longer pink inside, about 4 minutes. Transfer to slow cooker stoneware.

Add remaining oil to pan, if necessary. Add onions and celery and cook, stirring, until celery is tender, about 5 minutes. Add garlic, thyme, oregano and peppercorns and cook, stirring, for 1 minute.

Stir in tomato paste. Add flour and cook, stirring, for 1 minute. Add broth and tomatoes with juice and bring to a boil. Cook, stirring, until slightly thickened, about 3 minutes. Transfer to slow cooker stoneware.

Add chicken and stir well. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear. Add shrimp, clams, green and red peppers and parsley and stir well. Cover and cook on High for 30 minutes, until peppers are tender and shrimp are heated through.

Meanwhile, combine chili powder and cayenne in a plastic bag. Add scallops and toss until coated with mixture.

In a skillet over medium heat, melt butter. Add scallops and cook, stirring, just until they become opaque, about 4 minutes. Add to slow cooker stoneware and stir well. Add file powder, if using, and stir well. Serve immediately. Pass the hot pepper sauce at the table.

Recipe Source: "The Best Diabetes Slow Cooker Recipes" by Judith Finayson