Jambalaya With Shrimp and Andouille Sausage

Cooking Light.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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 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  reduced-sodium fat-free chicken broth
• 3⁄4 cup water
• 1  tablespoon tomato paste
• 1⁄2 teaspoon  hot pepper sauce
• 1 (14 1/2ounce) can no-salt-added diced tomatoes, undrained
• 1⁄2 lb  peeled and deveined medium shrimp
• 2  tablespoons  chopped fresh parsley

Directions

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.