Jambalaya

• 1 tablespoon olive oil
• 1 cup onion, diced
• 1 cup red bell pepper, diced
• 1 tablespoon minced garlic
• 6 ounces andouille, sliced into 1/4" pieces
• 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/ teaspoon garlic salt
• 1 bay leaf
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 1/2 teaspoon hot pepper sauce
• 1 can diced tomatoes, undrained
• 1/2 pound peeled and deveined medium shrimp
• 2 tablespoons chopped fresh parsley

1. Heat the olive oil in a large Dutch oven over medium-high heat. When hot, add onion, bell pepper, minced garlic and sausage; saute 5 minutes or until vegetables are tender.
2. Add rice and the next 7 ingredients (though bay leaf);
3. cook approximately 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Make sure the rice isn't sticking to the bottom as it simmers, but don't over-stir during this stage. Too much stirring will change the texture of the rice. Add shrimp and cook 5 minutes. Let stand 5 minutes. Discard the bay leaf. Stir in the parsley and serve.

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

Taken from www.epicurious.com/recipes/member/views/jambalaya-52462711 (may not work)