For a meal that's flavored in the style of Louisiana cooking, serve this jambalaya-style main dish recipe with cornbread sticks.
In a 3-quart saucepan combine the broth, green onion, Worcestershire sauce, thyme, garlic, and ground red pepper or hot pepper sauce. Bring to boiling. Stir in stewed tomatoes, rice, and okra. Return to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until rice is just tender, stirring once or twice.
Stir in shrimp or scallops. Cover and simmer for 3 to 5 minutes more or until shrimp turn opaque and rice is tender. Stir to fluff rice. Sprinkle with parsley. Makes 4 servings.