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 ½ teaspoon onion powder ½ teaspoon dried thyme ¼ teaspoon garlic salt 2 cups fat-free, less-sodium chicken broth ¾ cup water 1 tablespoon tomato paste ½ teaspoon hot pepper sauce 1 (14.5-ounce) can no salt-added diced tomatoes, undrained ½ pound peeled and deveined medium shrimp 2 tablespoons chopped fresh parsley 1 bay leaf

Description

Using Both Andouille Sausage And Juicy Pink Shrimp, Jambalaya Is Like A Spicy Surf-and-turf. To Save Time, Buy Frozen Peeled Shrimp And Thaw In The Refrigerator Or Under Cold, Running Water.

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