Jambalaya with Andouille and Shrimp

prep time:: 15 min
total time:: 45 min

Makes 4 servings (1.5 cups each)

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

ingredients

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
1/2 tsp. onion powder
1/2 tsp. dried thyme
1/4 tsp. garlic powder
1 bay leaf
2 cups fat-free, low-sodium chicken broth
3/4 cup water
1 Tbsp. tomato paste
1/2 tsp. hot pepper sauce
1 15-oz. can no salt-added diced tomatoes, undrained
1/2 lb. peeled and deveined medium shrimp
2 Tbsp. chopped fresh parsley

directions

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.

Source: EMDM