Light Jumbalaya

Submitted by Starscr292

 

1 tea. olive oil
1 c. chopped onion
1/2 c. chopped celery
1 Tbl. tomato paste (I omit because I don't want to open a whole can for 1 tbl.)
1 tea. dried basil
Dash of ground red pepper
3 garlic cloves, minced
1 bay leaf
2 (14.5 oz.) cans cajun recipe stewed tomatoes (I can't find these by me, so I use regular stewed     
      tomatoes and add cajun spices to taste)
6 oz. andouille sausage, cut into 1/4-inch thick slices (andouille sausage is pretty spicey, regular
       
      or light smoked sausage works fine too)
1 (2-oz.) jar diced pimento, drained
3 c. cooked long-grain rice
1/2 pound peeled and deveined medium shrimp (I use the frozen, pre-cooked shrimp)

Heat oil in a dutch oven over medium-high heat.  Add onion and next 9 ingredients (onion through pimento); cook 7 minutes or until vegetables are tender, stirring frequently.  Stir in rice and shrimp; cook 6 minutes or until shrimp are done.