Jambalaya with Shrimp and Andouille Sausage

By sheilaolim

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.

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
• 1/4 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 parsley

Details

Servings 4

Preparation

Step 1

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell
pepper, minced garlic, and sausage; sauté 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.