Jambalaya With Shrimp And Andouille Sausage

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1 cup red bell pepper, chopped
• 1 tablespoon minced garlic
• 6 ounces andouille sausages, sliced
• 1 cup uncooked long-grain rice
• 1 teaspoon paprika
• 1 teaspoon fresh ground black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic salt
• 1 bay leaf
• 2 cups reduced-sodium fat-free chicken broth
• 3/4 cup water
• 1 tablespoon tomato paste
• 1/2 teaspoon hot pepper sauce
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
• 1/2 lb peeled and deveined medium shrimp
• 2 tablespoons chopped fresh parsley

Recipe

• 1 heat olive oil in a large dutch oven over medium-high heat.
• 2 add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
• 3 add rice and the next 7 ingredients (through bay leaf); cook 2 minutes.
• 4 add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil.
• 5 cover, reduce heat, and simmer 20 minutes.
• 6 add shrimp; cook 5 minutes. let stand 5 minutes.
• 7 discard bay leaf. stir in parsley.