Yield: 6 servings

Ingredients

• 1 28-oz. can crushed tomatoes
• 1 tablespoon tomato paste
• 4 cups vegetable broth
• 3 garlic cloves, minced
• 1 pound yellow potatoes, cut into bite size pieces
• ½ cup chopped white onion
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon celery salt
• ¼ teaspoon crush red pepper flakes
• ⅛ teaspoon cayenne pepper
• Salt and pepper to taste
• 1 pound large shrimp
• 1 pound scallops
• Handful of chopped parsley for garnish

Instructions

Add all ingredients except the seafood into a slow cooker. Cover and cook on high for 2-3 hours or low for 4-6 hours until potatoes are cooked through.
Add thawed seafood to slow cooker and return to high heat. Cook 30-60 minutes until seafood is fully cooked. Garnish with parsley. Serve hot with crusty bread.