Ingredients

• 1 tbsp olive oil
• 1 cup onion, chopped
• 1 cup red bell pepper, chopped
• 1 tbsp garlic, minced
• 6 oz andouille sausage, sliced
• 1 cup white rice, uncooked
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp oregano, dried
• 1/2 tsp onion powder
• 1/2 tsp thyme, dried
• 1/4 tsp garlic salt
• 1 bay leaf
• 2 cups chicken broth
• 3/4 cup water
• 1 tbsp tomato paste
• 1/2 tsp hot pepper sauce
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 pound medium shrimp, peeled and deveined
• 2 tablespoons fresh parsley, chopped

Directions

1. 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.

2. 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.

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