Lfestyles : vimarsana.com

1 1/2 t garlic powder
1/4 t cayenne pepper
1/2 c low sodium chicken broth
1/2 c canned tomato puree
1/2 lb andouille sausage cut into 1/2 inch slices
1 lb large shrimp, peeled and cleaned
3 c cooked rice
1/4 c chopped parsley
DIRECTIONS: Season chicken with 1/2 teaspoon salt, paprika and pepper. Let stand for 30 minutes. Heat 1 tablespoon olive oil in a heavy saucepan. Add chicken and cook until lightly browned on all sides. Transfer to a bowl. Heat 1 tablespoon olive oil in a saucepan. Add onions, shallots, celery and bell pepper. Cook until tender and starting to brown. Add garlic powder and cayenne pepper. Cook for 1 minute, stirring constantly. Add chicken broth, scraping up any browned bits stuck to the pan. Add browned chicken, tomato puree and 1 teaspoon salt. Bring to a boil, cover and simmer for 15 minutes, stirring occasionally. Add sausage, shrimp and remaining 1/2 teaspoon salt. Cook an additional 5 minutes or until shrimp are opaque and sausage is warm. Add a little more chicken broth if jambalaya looks dry. Serve sprinkled with parsley over cooked rice. Makes 4 to 6 servings.