Shrimp Jambalaya

• 1 teaspoon olive oil
• 2 ounces turkey kielbasa, halved lengthwise and sliced (about 1/2 cup)
• 1/2 cup minced onion
• 1/2 cup diced green bell pepper
• 1/2 cup uncooked long-grain rice
• 1/8 teaspoon salt
• 1/8 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 1 cup water
• 1 (10 1/2-ounce) can low-salt chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 pound medium shrimp, peeled
• 1/8 teaspoon hot sauce
• 1 tablespoon chopped fresh parsley

1. Heat oil in a medium saucepan over medium heat. Add kielbasa, onion, and bell pepper; saute 5 minutes or until vegetables are tender. Add rice; saute 2 minutes. Add salt, thyme, black pepper, and red pepper; saute 1 minute.
2. Add water, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender.
3. Stir in shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley.

olive oil, turkey kielbasa, onion, green bell pepper, longgrain rice, salt, thyme, black pepper, ground red pepper, water, lowsalt chicken broth, tomatoes, shrimp, hot sauce, parsley

Taken from www.myrecipes.com/recipe/shrimp-jambalaya (may not work)