Jambalaya with Shrimp and Andouille Sausage

Jambalaya with Shrimp and Andouille Sausage from myrecipes.com and Cooking Light

I love Cooking Light magazine! I have been a faithful subscriber for almost 14 years. You can find great recipes from Cooking Light at www.myrecipes.com.

This is another amazing recipe from Cooking Light that is easy, healthy and oh so yummy! I am making it tonight without shrimp because we don't have any in house and I am too lazy to run to the store.

ingredients
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
1 bay leaf
2 cups fat-free, less sodium chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14.5 ounce) can no-salt added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 tablespoons chopped fresh parsely

steps
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.

(I have made this recipe 5 times now. I add green bell pepper in an effort to get us some more veggies. I also double the sausage because we like it! And, I add more rice.  I also put it in the crock pot after I add the liquid. I let it simmer all day. )