2 tbsp olive oil
1/2 Medium sweet red bell pepper, diced
1/2 Medium onion, diced
1/2 c TURKEY STOCK or low-sodium chicken stock
6 oz COOKED KIELBASA TURKEY SAUSAGE, cut on the diagonal into 1/8-inch slices
6 oz cooked, peeled and deveined shrimp
2 c cooked brown rice
As needed lemon wedges
In a large, heavy skillet, heat olive oil. Add red pepper, onion and saffron and cook just until vegetables are soft. Transfer to a plate. Add poultry stock and turkey sausage, heat through.
Return vegetables to the skillet and stir in rice and shrimp. Heat through, stirring well.
Serve immediately with lemon wedges.