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Shrimp & Turkey Kielbasa Jambalaya

1 teaspoon of Olive Oil
2 ounces of turkey Kielbasa, halved
1/2 cup of minced Onion
1/2 cup of diced Green Bell Pepper
1/2 cup of long-Grain Rice, uncooked
1/8 teaspoon of salt
1/8 teaspoon of dried thyme
1/8 teaspoon of black pepper
1/8 teaspoon of ground red pepper
1 cup of water
10 1/2 ounces of Low-Salt Chicken Broth
14 1/2 ounces of diced tomatoes
1/2 pound of shrimp, peeled
1/8 teaspoon of hot Sauce
1 tablespoon of chopped Fresh Parsley

Heat oil in a medium saucepan over medium heat. Add kielbasa, onion, and bell pepper; sauté 5 minutes or until vegetables are tender. Add rice; sauté 5 2 minutes. Add salt, thyme, black pepper, and red pepper; sauté? 1 minute. Add water, broth, and tomatoes; bring to a boil. cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley. Recipe by: cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Mar 19, 1999, converted by MM_Buster v2.0l.

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