I adapted this recipe from Martha Stewart, who of course made it the real way with fresh tomatoes, long grain rice, andouille sausage and cayenne pepper. I don't like spicy things, so I substituted summer sausage and paprika (to keep the color) nor did I like all the work of cutting up the tomatoes, so I substituted canned tomatoes. Maybe you will like this too!
1 T. oil
1 green pepper, diced
1 med. onion, diced
3 stalks (or more) celery, diced
2 garlic cloves, minced
2 t. paprika
14.5 oz. can diced tomatoes, NOT drained
2 c. instant rice
1 c. water
1 lb. med. shrimp, deveined and peeled
9 oz. summer sausage, sliced and halfed
Heat oil in large skillet (in needs to be large). Add green pepper, onion, celery, and garlic; season with salt and pepper. Cook, stirring occasionally until onion begins to soften, 5-6 minutes. Stir in paprika; cook until fragrant about 1 minute. Add tomatoes, rice and water to skillet; cover and simmer until rice is cooked and water is absorbed. Add shrimp and summer sausage to skillet and cook covered until shrimp are opaque, about 3-4 min. Remove from heat and serve hot.