Shrimp Jambalaya

• servings: 5

Ingredients

½ tablespoon olive oil

1 medium onion, chopped

1 celery stalk, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

3 garlic cloves, minced

8 ounces smoked andouille chicken sausage,* sliced into rounds

2 cups reduced-sodium chicken broth*

1 cup canned tomato sauce

1 (14.5-ounce) can petite diced tomatoes

3 sprigs of fresh thyme

1 teaspoon sweet paprika

¾/ teaspoon dried oregano

¼ teaspoon cayenne pepper

1 teaspoon kosher salt

1 cup parboiled 20-minute brown rice (I like Uncle Ben's Whole

Grain Brown Rice)

¾ pound peeled and deveined large shrimp

Chopped scallions, for garnish

*Read the label to be sure this product is gluten-free.

Directions

In a Dutch oven or heavy large pot, heat the oil over medium-low heat. Add the onion, celery, bell peppers, and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the sausage and cook, stirring, until browned, about 5 minutes. Add the chicken broth, tomato sauce, tomatoes, thyme, paprika, oregano, cayenne, and salt. Bring to a boil over high heat. Add the rice, reduce the heat to low, cover, and simmer until the rice is cooked through, 20 to 22 minutes (cooking time will depend on your brand of rice). Increase the heat to high and stir in the shrimp. Cover and cook, stirring occasionally, until the shrimp are cooked through, 4 to 5 minutes. Serve hot, topped with the scallions.