Ingredients
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1 tablespoon olive oil
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1 cup chopped onion
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1 cup chopped red bell pepper
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1 tablespoon minced garlic
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1 cup uncooked long-grain white rice
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1 teaspoon paprika
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1 teaspoon fresh ground black pepper
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1 teaspoon dried oregano
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1/2 teaspoon onion powder
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1/2 teaspoon dried thyme
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1/4 teaspoon garlic salt
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1 bay leaf
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3/4 cup water
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1 tablespoon tomato paste
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1/2 teaspoon hot pepper sauce
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1 (14 1/2 ounce) can diced tomatoes, undrained
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1/2 lb peeled and deveined medium shrimp
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2 tablespoons chopped fresh parsley
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2 cups fat-free chicken broth
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6 ounces andouille sausages, sliced
Instructions
- Heat olive oil in a large dutch oven over medium high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; saute' 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.