Jambalaya with Andouille and Shrimp

NUTRITION INFORMATION: Calories 297.3, Fat 5.1g, Cholesterol 103.6mg, Sodium 400mg, Potassium 325.2mg, Carbohydrate 41.4g, Fiber 4.0g, Sugar 2.4g, Protein 20.6g WEIGHT WATCHERS POINTS VALUE: 6

cooking spray
1 cup chopped onion
1 cup chopped red bell pepper
1 Tbsp. minced garlic
4 oz. Turkey-andouille sausage, sliced
1 cup uncooked brown rice
1 tsp. paprika
1 tsp. freshly ground black pepper
1 tsp. dried oregano
½ tsp. onion powder
½ tsp. dried thyme
¼ tsp. garlic powder
1 bay leaf
2 cups fat-free, low-sodium chicken broth
¾ cup water
1 Tbsp. tomato paste
½ tsp. hot pepper sauce
1 15-oz. can no salt-added diced tomatoes, undrained
½ lb. peeled and deveined medium shrimp
2 Tbsp. chopped fresh parsley

Heat a large Dutch oven over medium-high heat, coat with cooking spray. Add chopped onion, chopped bell pepper, minced garlic, and sausage, and sauté 5 minutes or until vegetables are tender. Add the rice and the next 7 ingredients (through bay leaf), and cook for 2 minutes. Add the broth, water, tomato paste, hot pepper sauce, and diced tomatoes, and bring to a boil. Cover, reduce the heat, and simmer for 20 minutes. Add the shrimp; cook for 5 minutes. Let stew stand for 5 minutes. Discard the bay leaf and stir in parsley. Serve hot.