Louisiana comfort food for two, Creole-style.

Shrimp and Kielbasa Jambalaya

1 tablespoon olive oil
4 ounces kielbasa, halved lengthwise and sliced
1/2 cup minced onion
1/2 cup diced green bell pepper
1/2 cup long-grain rice
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 (14.5-ounce) chicken broth
1 (14.5-ounce) can diced tomatoes, drained
1/2 pound medium shrimp, peeled and deveined
1/8 teaspoon hot pepper sauce
2 tablespoons chopped fresh flat-leaf parsley

1. Heat oil in a medium saucepan over medium heat. Add kielbasa, onion and bell pepper and sauté 5 minutes or until vegetables are tender.
2. Add rice, stir until well-coated. Mix in salt, thyme, black pepper and cayenne pepper and cook for 1 more minute until fragrant.
3. Stir in chicken broth and tomatoes; bring to a boil. Cover, reduce heat and simmer 15 minutes or until rice is tender.
4. 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.

Makes 2 servings.