Spicy Seafood Stew

Spicy Seafood Stew

2 pounds potatoes, peeled and diced
1 pound carrots, sliced
1 jar (26 ounces) spaghetti sauce
2 jars (6 ounces each) sliced mushrooms, drained
1-1/2 teaspoons ground turmeric
1-1/2 teaspoons minced garlic
1 teaspoon cayenne pepper
3/4 teaspoon salt
1-1/2 cups water
1 pound sea scallops
1 pound uncooked medium shrimp, peeled and deveined

In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 4-1/2 to 5 hours or until potatoes are tender. Stir in the water, scallops and shrimp. Cover and cook for 15-20 minutes or until scallops are opaque and shrimp turn pink. Makes 6 servings.