Shrimp jambalaya

1 tablespoon canola oil

6 ounces andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces

1 medium onion, diced

1 green bell pepper, ribs and seeds removed, diced

2 garlic cloves, minced

1/2 teaspoon salt

Freshly ground black pepper, to taste

2 teaspoons paprika

5 roma tomatoes, seeded and chopped

1 cup long-grain white rice

1 pound medium shrimp, peeled, deveined, and tails removed

1/2 cup scallions, thinly sliced

Heat oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned on all sides, about 4-6 minutes.
Add the onion, bell pepper and garlic; season with salt and pepper, to taste. Cook, stirring occasionally, until onion begins to soften, about 5-6 minutes.
Stir in paprika and cook until fragrant, about 1 minute.
Add the tomatoes, rice and 3 cups water to skillet.
Cover and simmer over medium heat until the rice is cooked and has absorbed all water, about 20 minutes.
Add the shrimp, and cook, covered, until shrimp are opaque throughout, about 3-4 minutes.
Remove from heat and season with salt and pepper, to taste. Serve hot, garnished with scallions.