Jambalaya

• Nonstick cooking spray
• 1 medium yellow onion, cut into small dice
• 5 garlic cloves, chopped fine
• 1 medium green bell pepper, seeded and cut into small dice
• 1 cup low-fat, low-sodium chicken broth
• 1 tablespoon smoked paprika
• 3/4 cup long-grain brown rice
• Salt
• 4 ounces andouille sausage, cut into 1/4-inch-thick slices
• One 14.5-ounce can diced fire-roasted tomatoes with their juices, such as Hunts
• 12 ounces large shrimp, peeled and deveined, sliced in half crosswise

1. Heat a Dutch oven over medium heat.
2. When the pot is hot, spray it with cooking spray and add the onion, garlic, and bell pepper.
3. Saute the vegetables, stirring occasionally, until they are almost tender, about 4 minutes.
4. Then add the chicken broth, smoked paprika, and rice.
5. Season to taste with salt.
6. Cover and bring the mixture to a simmer.
7. Reduce the heat to low, and cook for about 25 minutes.
8. Stir in the sausage and tomatoes.
9. Cover, and continue to simmer until the rice is tender, about 30 minutes.
10. Season the shrimp with salt, and stir it into the rice mixture.
11. Cover, and continue to cook until the shrimp is cooked through and the liquid has been absorbed, about 10 minutes.
12. Remove the pot from the heat, and let the jambalaya rest for 5 minutes.
13. Then fluff the rice with a fork, and serve.
14. Fat: 34g (before), 10.1g (after)
15. Calories: 636 (before), 340 (after)
16. Protein: 23g
17. Carbohydrates: 39g
18. Cholesterol: 128mg
19. Fiber: 4g
20. Sodium: 843mg

nonstick cooking spray, yellow onion, garlic, green bell pepper, lowfat, paprika, longgrain brown rice, salt, andouille sausage, tomatoes, shrimp

Taken from www.epicurious.com/recipes/food/views/jambalaya-374932 (may not work)