Do not be scared of the list of spices. You probably have all in your pantry already. I doubled the recipe because we love left overs. For this recipe, I used both canned diced tomatoes and fresh roma tomatoes.
Let me know what you think once you've made it.
Ingredients:
1 tbsp olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tbsp minced garlic
6 oz andouille sausage, sliced
1 cup uncooked white 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 salt
1 bay leaf
2 cups fat-free, low Na chicken broth
3/4 cup water
1 tbsp tomato paste
1/2 tsp hot pepper sauce (I used tabasco)
1 {14.5 oz} can no salt-added diced tomatoes, undrained (or use fresh!)
1/2 lb peeled and deveined shrimp
2 tbsp fresh parsley, chopped
To prepare:
Heat Olive oil in large Dutch oven over medium high-heat.
Add chopped onion, bell pepper, minced garlic, sausage. Saute x 5 minutes or until veges are tender.
Add rice and ingredients from paprika through bay leaf (7 ingredients). Cook x 2 minutes.
Add broth, water, tomato paste, hot pepper sauce and diced tomatoes. Bring to a boil.
Cover, reduce heat and simmer x 20 minutes.
Add shrimp, Cook x 5 minutes.
Let stand x 5 minutes.
Discard bay leaf. Stir in parsley.
Enjoy!
Recipe courtesy of cooking light
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Sounds so good!
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