JAMBALAYA WITH SHRIMP AND SAUSAGE

Traditionally Jambalaya, a Creole dish, is made with rice, shrimp & sausage, but feel free to change this recipe to your tastes.

1 Tbsp olive oil

1 cup chopped onion

1 cup chopped red bell pepper

1 Tbsp minced garlic

170 g sausage, sliced

1 cup uncooked long-grain 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 chicken broth

3/4 cup water

1 Tbsp tomato paste

1/2 tsp hot pepper sauce

410 g can no-salt-added diced tomatoes, undrained

250 g peeled and deveined medium shrimp

Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, garlic, and sausage; saute 5 minutes or until vegetables are tender.

Add rice and next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, pepper sauce, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp, cook 5 minutes. Discard bay leaf.

Yield: 4 servings (1 1/2 cups per serving).

Cooking Light's Easy Winter Recipes, Winter 2011