While this traditional New Orleans dish may be too spicy for younger kids, it is a favorite in our household.

New Orleans Jambalaya

• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 2 Tablespoons minced garlic
• 12 ounces andouille chicken sausage, sliced (can substitute smoked turkey sausage)
• 2 cups uncooked white rice
• 2 teaspoons paprika
• 2 teaspoons freshly ground black pepper
• 2 teaspoons dried oregano
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic salt
• 1 bay leaf
• 2 cans low-sodium chicken broth
• 1 cup water
• 2 Tablespoons tomato paste
• 1 teaspoon hot sauce
• 2 cans no-salt diced tomatoes
• 1 pound medium shrimp, peeled and deveined (buy frozen peeled shrimp to save time)
• 1 Tablespoon dried parsley

Heat a small amount of olive oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, garlic, and sausage; sauté 5 minutes. Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, hot sauce, and tomatoes (undrained); bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add shrimp and parsley; simmer for 10 more minutes. Discard bay leaf and serve.