Jambalaya

1 T. olive oil
2 med. onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 tsp. minced garlic
8 oz. turkey kielbasa, halved lengthwise and sliced
2 cups brown rice
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground red pepper
1/2 tsp. thyme
2 cans ( 14.5 oz ) diced tomatoes, undrained
3 cans ( 14.5 oz ) chicken broth
1 cup water
2 cups shredded cooked chicken
1 lb. cooked med. shrimp

Heat oil in Dutch oven ( large, heavy pot ) over med. high heat. Add onion, garlic, bell peppers, and kielbasa. Saute 5 min. or until vegetables are tender. Add rice and saute for 2 minutes. Stir in seasonings and cook for 1 minute more. Add tomatoes, chicken broth, and water. Bring to a boil; cover and reduce heat to med. low, simmering for 25 minutes or until rice is tender. Stir in shrimp and cooked chicken. Cover and cook for 5 more minutes. Remove from heat.

Serves 8