Shrimp Jambalaya

Source: Cooking Light

1 teaspoon olive oil
2 ounces turkey kielbasa, halved lengthwise and sliced
1/2 cup onion, minced
1/2 cup green bell pepper, diced
1/2 cup long-grain rice, uncooked
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
1 cup water
1 (10.5 ounce) can low-salt chicken broth
1 (14.5 ounce) can diced tomato, undrained
1/2 pound medium shrimp, peeled
1/8 teaspoon hot sauce
1 tablespoon fresh parsley, chopped

Heat oil in a medium saucepan over medium heat. Add kielbasa, onion, and bell pepper; saut� 5 minutes or until vegetables are tender. Add rice; saut� 2 minutes. Add salt and next 3 ingredients; saut� 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.

Yield: 2 servings (serving size: 2 cups) - 9 WW points per serving