Heat 2 tablespoons oil in a Pan over medium-high heat. Season the shrimps with paprika, salt, and pepper and cook for 2 to 3 minutes on each side, until the shrimp is pink and cooked through. Transfer to a plate and set aside.
In the same pan, heat up another two tablespoons oil in a Pan over medium-high heat. Season the scallops with paprika, salt, and pepper and cook 11/2 to 2 minutes on each side, until it’s cooked through. Transfer to a clean plate and set aside.
Also in the same pan add the remaining two tablespoons oil to the pan. Add bell peppers, celery, jalapeño, onion, bay leaves, and garlic. Season with salt, creole seasoning, seasoning powder, and thyme and sauté for about 6 minutes, stirring occasionally, until the onions are softened.
Transfer the sauteed vegetables into the baking pan. Stir in the crushed tomatoes, chicken stock, and rice, and bake for 45 to 50 minutes or till rice becomes tender.
Add the shrimp, and Scallops and stir to combine.