A quick and easy one-pot dinner that’s relatively low in fat. For an interesting variation, try substituting venison sausage for the turkey sausage. Either way, this rich dish is a real winner.
In a large saucepan or nonreactive Dutch oven, heat the oil over medium heat. Add the onions, green pepper, garlic, and rice and saute until the onions are soft and the rice looks dry and translucent, about 5 minutes. Add the broth, tomatoes, tomato paste, and seasonings. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the rice is cooked. Add the sausage and return to a boil; then reduce the heat and simmer for 7 to 8 minutes. Stir in the shrimp and cook long enough to heat through. Remove the bay leaf and serve.