Seafood Jambalaya - cooking recipe

Ingredients

2 red bell peppers
2 large onions
2 stalks celery
1 large can V-8 picante juice
1 medium jar very mild salsa (Paul Newman)
1 lb. fresh mushrooms
1/2 lb. scallops
1/2 lb. raw shrimp
2 sticks zucchini
pea pods

Preparation

Cut peppers, onions and celery into 1-inch pieces. Steam or parboil celery in picante juice.
Add peppers and onions and cook until crunchy. Saute scallops and shrimp. Saute mushrooms separately. Mix all ingredients together and cook for just 10 minutes on medium heat. Serve with rice.