Jambalaya with Shrimp and Andouille Sausage
Verified by stevemur
|1 tablespoonolive oil|
|1 cupOnions; chopped|
|1 cupred bell pepper; chopped|
|1 tablespoonGarlic; minced|
|6 ouncesandouille sausages; sliced|
|1 cupuncooked long-grain white rice|
|1 teaspoonFresh ground black pepper|
|1 teaspoonDried Oregano|
|1/2 teaspoonOnion powder|
|1/2 teaspoonDried thyme|
|1/4 teaspoonGarlic salt|
|1 Bay leaf|
|2 cupsfat-free chicken broth|
|1 tablespoonTomato paste|
|1/2 teaspoonHot pepper sauce|
|1 14.5-oz candiced tomatoes; undrained|
|1/2 poundshrimp; peeled and deveined|
|2 tablespoonsChopped fresh parsley|
Jambalaya with Shrimp and Andouille Sausage Preparation
1.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.
2.Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes.
3.Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil.
4.Cover, reduce heat, and simmer 20 minutes.
5.Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.
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