Jambalaya with Shrimp and Andouille Sausage

There are probably hundreds of jambalaya recipes on the Internet, each with its own combination of ingredients.  I like this one best because it fits my tasty-but-simple test.  I tried Emeril LaGasse's version once and almost lost the ability to taste.  Use frozen, uncooked shrimp - I take the tails off, but it really doesn't matter.  Sausage should be fairly spicy (Andouille is good).  You can also add chicken.

4 servings
15 calculated points

Tempranillo, Red Grenache, Cabernet Franc

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 6 ounces andouille sausage, sliced
• 1 cup uncooked long-grain white rice
• 1 teaspoon paprika (smoked paprika optional)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ¼ teaspoon garlic salt
• 1 bay leaf
• 2 cups fat-free, less-sodium chicken broth
• ¾ cup water
• 1 tablespoon tomato paste
• ½ teaspoon hot pepper sauce
• 1 (14.5-ounce) can no salt-added diced tomatoes, undrained
• ½ pound peeled and deveined medium shrimp

Directions

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.

Add rice and 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.