1 pound frozen shrimp, peeled and deveined with tails removed, thawed
1 1/2 teaspoons paprika
1 teaspoon kosher salt, or to taste
8 cups long grain white rice, cooked according to package directions
Heat oil in a large nonstick skillet over medium high heat. Add sausage & cook until browned on both sides. Transfer to a plate. Using same skillet, add 1 cup broth & bring to a simmer. Add vegetables. Cook 4 to 6 minutes, or until heated through, stirring occasionally. Add shrimp, cook 2 to 4 minutes, or until pink. Stir in paprika, salt, rice, and cooked sausage. Reduce heat to medium, add additional chicken broth, as needed, to achieve desired consistency. Cook until heated through. Serve immediately.