Jambalaya with Shrimp and Andouille Sausage
Jambalaya with Shrimp and Andouille SausageServes: 4
|
| Amount | Measure | Ingredients |
|---|---|---|
| 1 | Tbsp | Olive Oil |
| 1 | cup | chopped onion |
| 1 | cup | chopped red bell pepper |
| 1 | Tbsp | minced garlic |
| 6 | ounces | andouille sausage, sliced |
| 1 | cup | uncooked long-grain white rice |
| 1 | tsp | paprika |
| 1 | tsp | freshly ground black pepper |
| 1 | tsp | dried oregano |
| 1/2 | tsp | onion powder |
| 1/2 | tsp | dried thyme |
| 1/4 | tsp | garlic salt |
| 1 | bay leaf | |
| 2 | cups | fat-free, less-sodium chicken broth |
| 3/4 | cup | water |
| 1 | Tbsp | tomato paste |
| 1/2 | tsp | hot pepper sauce |
| 1 | 14.5 oz can | no salt-added diced tomatoes, undrained |
| 1/2 | pound | peeled and deveined medium shrimp |
| 2 | Tbsp | chopped fresh parsley |
To prepare:
Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 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.
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