Ingredients:

1 teaspoon canola oil

8 ounces andouille sausage, (see Ingredient note) or low-fat kielbasa, cut into 1/4-inch-thick slices

1 16-ounce bag frozen bell pepper and onion mix

1 14-ounce can reduced-sodium chicken broth

2 cups instant brown rice

8 ounces raw shrimp, (26-30 per pound), peeled and deveined

Heat oil in a Dutch oven over medium-high heat. Add sausage and pepper-onion mix; cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.

Add broth to the pot and bring to a boil. Add rice, stir once, cover and cook for 5 minutes. Add shrimp and stir to incorporate. Remove from the heat and let stand, covered, until the shrimp are opaque and cooked through, 5 to 6 minutes. Fluff with a fork and serve.

THE PROS AND CONS OF CUTTING EMPLOYED SPOUSES FROM YOUR COMPANY'S HEALTH CARE PLAN