Healthy Recipe: Jambalaya with Shrimp and Andouille Sausage

Here in Los Angeles, it’s that time of year when summer stubbornly fights its departure. But we still get a few evenings that are cold and grey (as October should be!), and this recipe is perfect for those times. Enjoy!

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Photo Credit: Randy Mayor, Cooking Light

JAMBALAYA WITH SHRIMP AND ANDOUILLE SAUSAGE
from Cooking Light

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

Preparation
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.

Nutritional Information (per 1 1/4 cup serving): 426 Calories, 12.7 grams Fat, 52.7 grams Carbohydrates, 25 grams Protein

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