Jambalaya with Shrimp and Andouille Sausage

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

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.