In a large skillet over medium heat, melt butter. Add peppers, onion and celery; sauté until translucent (about 5 min.). In a small mixing bowl, combine tomatoes and flour; stir into pan with vegetables over low heat (6-8 min.). Add clam juice a little at a time, stirring constantly; simmer for 30 min., stirring every 5 min. Add shrimp, scallops and seasoning; continue cooking until translucent (10-12 min.). Cook rice according to pkg. directions. Divide gumbo among 8 soup bowls; place a ladle of rice in center of each bowl. Garnish with parsley; serve immediately.

Find It!

• Clam juice can be found in the juice aisle.