Jambalaya with Andouille and Shrimp (WW-Friendly Too)

Ingredients

• 1 Tablespoon Olive Oil
• 1 cup Red Bell Pepper, chopped
• 1 cup Onion, Chopped
• 1 Tablespoon Minced Garlic
• 6 ounces, weight Andouille Sausage
• 2 cups Chicken Broth, Low Fat, Reduced Sodium
• ¾ cups Water
• 1 cup Long Grain Rice, Uncooked
• 1 Tablespoon Tomato Paste
• 1 can (14 Oz. Can) Diced Tomato, Undrained
• ½ teaspoons Tabasco Sauce, Less Or More To Taste
• 1 teaspoon Paprika
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Oregano, Dried
• ½ teaspoons Thyme, Dried
• ¼ teaspoons Lawry's Garlic Salt With Parsley
• ½ teaspoons Onion Powder
• 1 whole Bay Leaf
• ½ pounds Shrimp, Large Precooked
• 2 Tablespoons Fresh Parsley, Chopped With A Few Sprigs For Garnish