Shrimp Jambalaya

I bought some shrimp the other night and was looking for a recipe that I hadn't made before. I decided to make a jambalaya, which is something we haven't had in awhile. Since it was pretty late, I searched for a recipe that was quick to make and was not too complex. Here's what I made, with my substitutions in italics. It was excellent and easy to make!
Jambalaya with Shrimp and Andouille Sausage
Cooking Light magazine

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced (omitted since I didn't have any)
1 cup uncooked long-grain white rice
1 teaspoon paprika
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 (used 1 can chicken broth)
3/4 cup water
1 tablespoon tomato paste (omitted)
1/2 teaspoon hot pepper sauce (used Frank's Hot Sauce)
1 (14.5-ounce) can no salt-added diced tomatoes, undrained (used roasted variety)
1/2 pound peeled and deveined medium shrimp (used 1 lb shrimp)
2 tablespoons chopped fresh parsley (sprinkled some dry on top before serving)

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)

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

Lia Huber , Cooking Light, APRIL 2005