• 1 tablespoon olive oil
• 1 16 oz package kielbasa, cut into 1/4-inch rounds
• 1 28 oz can while tomatoes, undrained
• 1 8 oz box jambalaya or fiesta rice mix
• 1 1 pound package uncooked shrimp, peeled and deveined
• 1/4 teaspoon hot pepper sauce (optional)

Heat the oil in a saucepan over medium heat. Add the kielbasa and cook until browned on both sides, about 4 minutes. Add the tomatoes and their juices, along with 1/2 cup water, and bring to a boil. Stir in the rice mix. Reduce heat, cover, and cook for the time specified on the rice. Add the shrimp and stir. Cover and continue to cook until the shrimp are pink, 3 to 4 minutes. Add the hot pepper sauce. Spoon into individual bowls.

We've had good luck substituting (precooked) chicken for the shrimp. We have chicken on hand a lot more than we have shrimp on hand.

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