Jambalaya

I get a few days where I can cook every couple of weeks, and boy is my family glad I made this recipe during this time. I don’t know why but I’ve been craving Jambalaya lately, and just this week, discovered I could eat spicy food again, so all systems were good to go.

Oh, and don’t let that biscuit fool you. I wasn’t that ambitious; those were Pillsbury. And it’s not too Weight Watcher friendly at 9 points for a 1.5 cup serving. I’m going to make it again, next time using chicken andouille sausage and see what I come up with instead.

Jambalaya with Shrimp and Andouille Sausage

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced (I used more because the kids tend to pick out the sausage to eat)
1 cup uncooked long-grain white rice
1 teaspoon paprika (I couldn’t find my regular so used 1/2t hot and 1/2t smoked)
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 (left out b/c of the addition of the hot paprika)
1 (14.5-ounce) can no salt-added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley (forgot this)

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. 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.

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

CALORIES 426 (27% from fat); FAT 12.7g (sat 3.9g,mono 2.8g,poly 1g); IRON 5.1mg; CHOLESTEROL 117mg; CALCIUM 99mg; CARBOHYDRATE 52.7g; SODIUM 763mg; PROTEIN 25g; FIBER 4.9g