Jambalaya With Shrimp And Andouille Sausage - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausages, sliced
1 cup uncooked long-grain white 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 fat-free chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 lb peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley

Preparation

Heat olive oil in a large dutch oven over medium high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; saute' 5 minutes or until vegetables are tender.
Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes.
Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.