Shrimp Jambalaya

Ingredients

• 0.1 teaspoon pepper black
• 14.5 ounce canned tomatoes diced undrained canned
• 0.1 teaspoon thyme leaves dried
• 1 tablespoon parsley fresh chopped
• 0.5 cup bell pepper diced green
• 0.1 teaspoon ground pepper red
• 0.1 teaspoon hot sauce 
• 10.5 ounce low-salt chicken broth canned
• 1 teaspoon olive oil 
• 0.5 cup onion minced
• 0.5 cup rice long-grain uncooked
• 0.1 teaspoon salt 
• 0.5 pound shrimp peeled
• 0.5 cup turkey kielbasa halved lengthwise sliced
• 1 cup water 

Equipment

• sauce pan

Directions

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