Jambalaya with Shrimp and Andouille Sausage for Fat Tuesday

Found this recipe on Foodtv.com it was quick and easy to assemble --you can kick up or down the heat with the hot sauce. Dont let the list of ingreds put you off as it really comes together quickly. Using both andouille sausage and juicy pink shrimp, jambalaya is like a spicy surf-and-turf. To save time, buy frozen peeled shrimp and thaw in the refrigerator or under cold, running water.

Yield: 4 servings (serving size: 1 1/2 cups)

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

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.

 It will look like this then....

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

Serve!