Jambalaya

• 1 tablespoon olive oil
• 1 lb kielbasa, sliced 1/4 inch thick
• 1 (28 ounce) can whole tomatoes
• 12 cup water
• 1 (8 ounce) box jambalaya rice mix (or fiesta-flavored) or 1 (8 ounce) box Spanish rice mix (or fiesta-flavored)
• 1 lb peeled and deveined raw shrimp
• 14 teaspoon hot pepper sauce (optional)

1. Heat the oil in a saucepan over medium heat.
2. Add the kielbasa, cooking until browned, about 4 minutes.
3. Add the tomatoes and their liquid along with water.
4. Crush tomatoes with the back of a spoon.
5. Bring to a boil.
6. Add the rice mix.
7. Reduce heat, cover, and cook for the time specified on the package.
8. Add the shrimp, stir, cover, and cook until pink, 3 to 4 minutes.
9. Add the hot pepper sauce before serving.

olive oil, kielbasa, tomatoes, water, jambalaya rice, shrimp, hot pepper

Taken from www.food.com/recipe/jambalaya-160797 (may not work)