Jambalaya with Andouille and Shrimp (WW-Friendly Too)

Ingredients

• 1 Tablespoon Olive Oil
• 1 cup Red Bell Pepper
• chopped
• 1 cup Onion
• Chopped
• 1 Tablespoon Minced Garlic
• 6 ounces
• weight Andouille Sausage
• 2 cups Chicken Broth
• Low Fat
• Reduced Sodium
• 3/4 cups Water
• 1 cup Long Grain Rice
• Uncooked
• 1 Tablespoon Tomato Paste
• 1 can (14 Oz. Can) Diced Tomato
• Undrained
• 1/2 teaspoons Tabasco Sauce
• Less Or More To Taste
• 1 teaspoon Paprika
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Oregano
• Dried
• 1/2 teaspoons Thyme
• Dried
• 1/4 teaspoons Lawrys Garlic Salt With Parsley", "1/2 teaspoons Onion Powder", "1 whole Bay Leaf", "1/2 pounds Shrimp, Large Precooked", "2 Tablespoons Fresh Parsley, Chopped With A Few Sprigs For Garnish

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Once heated, saute bell pepper, onion, garlic and sausage for 5 minutes or until veggies are tender.
3. Next, add broth, water, rice, tomato paste, diced tomatoes and Tabasco sauce.
4. Add all of your spices including the bay leaf and stir.
5. Cover, reducing heat to medium-low and simmer for 1520 minutes.
6. Stir occassionally.
7. If you prefer your jambalaya to be soupy, it is best to simmer for less time or over lower heat.
8. After simmering, add shrimp and cover.
9. Cook an additional 5 minutes.
10. Stir in fresh parsley and serve.
11. Garnish with sprigs of parsley.