Cooking Process

• Slice the kielbasa into ¼" rounds.
• Spray the bottom of a Dutch oven with olive oil spray and turn the heat onto medium high.
• Add the kielbasa slices and cook for about 10 minutes until brown.
• Dice the peppers and onion and add to the pot after the kielbasa has cooked.
• Cook the peppers and onion for 10 minutes or until tender.
• Use the moisture from the peppers and onions to scrape the burnt bits from the pot.
• Add paprika, onion powder, oregano, cayenne, and salt.
• Half the cherry tomatoes and add them to the pot. Stir to combine.
• Add the dry rice, stir, then add the broth and stir again.
• Bring to a boil, cover, and reduce to a simmer.
• Cook for 15-20 minutes until the rice is tender.
• Add the shrimp, stir to combine, cover, and cook for another 5 minutes until the shrimp is opaque.
• Chop the scallions and toss to combine.
• Taste for seasoning and adjust if necessary.