Heat olive oil in a large Dutch oven over medium-high heat. Addchopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutesor until vegetables are tender.
Add rice and the next 6 ingredients (through chicken broth); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, chili powder and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Stir in parsley.
Recipe By: George Ross (adopted ideas from Lia Huber, Cooking Light, APRIL 2005)
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|Serving Size: 1 Serving (437g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 128 (38%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 115.4mg||35 %|
|Sodium 1091.6mg||38 %|
|Potassium 718.4mg||19 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 25.8g|
|Protein 22.3g||32 %|
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Calories per serving: 335
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