Jambalaya

INGREDIENTS:

1 Package Sausage (Turkey/Pork)
¼ Lbs Seafood (mussles/shrimp/scallops)
1 Can Diced Tomatoes
1 Can Beans (Kidney)
1 Onion (Red)
1 Bell Pepper (Yellow/Green/Red)
1 Zucchini Squash (Yellow/Green)
1 Cup Rice
Spices: Cumin, Cayenne Pepper, Salt, Pepper

DIRECTIONS:
In a medium pot, bring 2 cups water to a boil (substitute chicken broth for additional flavor). Add rice, 1 tbsp butter and spices to water and stir. Cover and reduce heat to low, simmer for 10 minutes or as directed by package.
Coarsely chop bell pepper, onion and squash and add to large skillet with sausage (uncut) and 1 tbsp vegetable oil/butter/wine, on low-med heat, stirring frequently.

Cook approximately 10 minutes or until sausage is about half-cooked, then add seafood (if shelled, cover pot with a lid) and simmer until sausage is fully cooked.
Remove sausage and cut into bite-sized pieces, then return to vegetables and add tomatoes and beans (drained).
Add additional spices to taste and increase heat, bringing to a slight boil.
Serve in bowls layering vegetable/meat sauce on top of rice.