Serves 6

Prep time 10 min.

Cook time 20 min.


1 Tbsp. plus 2 tsp. olive oil, divided

8 oz. smoked turkey sausage, thinly sliced

2 green bell pepper, seeded and coarsely chopped

½ cup diced onion

1 can (14.5oz.) Del Monte® No Salt Added Diced Tomatoes, not drained

1 can (14.5oz.) Del Monte® No Salt Added Cut Green Beans, drained

1 can (14.5oz.) College Inn® Fat Free & Lower Sodium Chicken Broth

¾ cup uncooked instant brown rice

2 tsps. paprika [or smoked paprika]

12 oz. raw peeled medium shrimp

2 tsps. fresh thyme [or 3/4 tsp. dried thyme]

1 tsp. hot sauce

Salt and black pepper, optional


  1. Heat 1 tsp. oil in a large non-stick skillet over medium-high heat. Brown sausage, about 3 minutes, stirring occasionally. Set aside.

  2. Heat 1 tsp. oil in same skillet and cook bell pepper and onion 3 minutes or until tender, stirring frequently.

  3. Stir in tomatoes, beans, broth, rice and paprika. Bring to a boil over medium-high heat; cover and cook on medium-high heat 5 minutes.

  4. Stir in shrimp, thyme and sausage. Cover and cook 5 minutes or until shrimp are opaque in center. Remove from heat, stir in remaining 1 Tbsp. oil, hot sauce and season to taste with salt and pepper, if desired. Cover and let stand 10 minutes for flavors to develop.


VARIATION: To make Chicken Jambalaya, prepare recipe as directed, except substitute 2 cups chopped cooked chicken for shrimp in Step 4.

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