Jambalaya

We love making paella but sometimes it is a little time consuming for a week night. I decided to try jambalaya because it has similar ingredients, rice, shrimp, sausage, but I thought it would be quicker to make. Don't let the list of ingredients scare you. If you don't have all the spices, leave it out or put something else in. If you don't like spicy foods, omit the cayenne and the hot sauce.

Heat 1 tsp olive oil in a large pot or dutch oven over medium heat, add:

8 oz sliced andouille sausage

Cook for a few minutes until oil is released from sausage. Remove sausage from pot and add in 1 TBSP olive oil then saute:

1 chopped medium onion

1 chopped red bell pepper

2 cloves minced garlic

Cook for 5 minutes or until onions and peppers are tender.

Put sausage back in pot and add:

1 C rice (regular long grain)

1 tsp paprika (I like smoked paprika but whatever you have is fine)

1 tsp black pepper

1/2 tsp kosher salt

1 tsp dried oregano

1/2 tsp onion powder

1/4 tsp garlic salt

1/8 tsp cayenne pepper

2 bay leaves

Stir spices in and cook for 1 minute.

Then add:

2 C fat-free chicken broth

1 C water

1 can tomato puree (or diced tomatoes. I use puree so there are not any tomato pieces because Jeff hates tomatoes.)

1 TBSP tomato paste

A couple dashes of hot sauce to your taste. We like it spicy so I use about a teaspoon.

Stir and bring to a boil. Then lower the heat, cover and simmer for 20 minutes. Add:

1 lb peeled and deveined shrimp and cook for another 7 minutes or until shrimp are pink and done.

Remove bay leaves and enjoy. Serves 4.

--Joy