Jambalaya With Shrimp And Andouille Sausage

• 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

1. 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.
2. Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes.
3. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil.
4. Cover, reduce heat, and simmer 20 minutes.
5. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

olive oil, onion, red bell pepper, garlic, andouille sausages, longgrain white rice, paprika, fresh ground black pepper, oregano, onion powder, thyme, garlic salt, bay leaf, chicken broth, water, tomato paste, hot pepper sauce, tomatoes, shrimp, parsley

Taken from www.food.com/recipe/jambalaya-with-shrimp-and-andouille-sausage-136201 (may not work)