Shrimp and Kielbasa Jambalaya

I made this without the shrimp, bell pepper and parsley because I didn't have those things. This recipe made plenty for all five of us.

Shrimp and Kielbasa Jambalaya
Ready in: 30-60 minutes
Serves/Makes: 4


Ingredients:
2 tablespoons olive oil
8 ounces turkey kielbasa halved lengthwise and sliced
1 cup minced peeled onion
1 cup diced seeded green bell pepper
1 cup long-grain rice
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 cans (14.5-oz. size) fat-freechicken broth
2 cans (14.5-oz. size) diced tomatoes drained
1 medium pound shrimp peeled and deveined
1/4 teaspoon hot pepper sauce
4 tablespoons chopped fresh parsley


Directions:

Heat oil in a medium saucepan over medium heat. Add kielbasa, onion and bell pepper and saute 5 minutes or until vegetables are tender. Add rice, stir until well-coated. Mix in salt, thyme, black pepper and cayenne pepper and cook for 1 more minute until fragrant.

Stir in chicken broth and tomatoes; bring to a boil. Cover, reduce heat and simmer 15 minutes or until rice is tender. Stir in shrimp and hot pepper sauce; cover and cook 5 minutes or until shrimp are pink. Remove from heat and garnish with parsley. Serve warm.