Quick and Easy Shrimp Jambalaya

Rice:
15 oz Swanson Reduced Sodium Beef Broth
1 cup Jasmati Rice, uncooked
1 tbsp Garlic, Minced,
1 dash Salt
2 Bay leaves dried
1 tsp Extra Virgin Olive Oil

Jambalaya:
1 Yellow, red, green or orange Bell Pepper
1/2 cup, chopped Onions, raw
3/4 cup, finely chopped celery
1 tbsp Extra Virgin Olive Oil
1 tbsp Garlic, Minced,
1 dash of salt
1 dash of black pepper
1 tbsp Bacon grease
1 lb Shrimp, raw, peeled, deveined
1 tsp Paprika (smoked if available)
1 dash Salt
1 tsp ground black pepper
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp garlic salt
2 small cans (~5.5 oz) V8 spicy hot
1 tbsp finely chopped or dried parsley

You can add smoked turkey sausage for additional protein. You can also substitute crab for the shrimp, or use only smoked sausage if you don't prefer seafood.

Combine Rice ingredients in a pan and bring to boil. Stir once. Cover with a tight lid and reduce heat to low. Simmer covered for 20 minutes.
While rice is simmering, cook on medium heat in a skillet or dutch oven, the celery, bell pepper, onions, dash of salt and pepper, olive oil and bacon grease until celery, onions and peppers are translucent.
Add shrimp and spices. Cook shrimp until it is pink. Add 2 cans of V8 Spicy Hot and bring to a light boil. Add cooked rice, removing bay leaves. Stir well. It should thicken in about 2 minutes. Garnish with parsley, fresh or dried, and give a final stir. It is ready to serve.

Serving Size: serves about 4