Heat 1 tablespoon olive oil in a medium saucepan over medium heat.
Add the sliced turkey kielbasa, chopped onion, and chopped green bell pepper; sauté 5 minutes, stirring occasionally, until the vegetables are tender and the kielbasa is browned.
Add 1 cup uncooked long-grain white rice and sauté 2 minutes, stirring to coat the rice in oil and flavors.
Stir in 1/4 teaspoon salt, 1/4 teaspoon dried thyme, 1/8 teaspoon black pepper, and 1/8 teaspoon ground red pepper; cook 1 minute to bloom the spices.
Pour in 1 cup water, the 15-ounce can low-sodium chicken broth, and the undrained 14.5-ounce can diced tomatoes; bring to a boil.
Cover, reduce heat to low, and simmer 15 minutes, or until the rice is tender and most liquid is absorbed.
Stir in 1 pound peeled medium shrimp and 1/4 teaspoon hot sauce; cover and cook 5 minutes, or until the shrimp are pink and opaque.
Remove from heat, stir in 1 tablespoon chopped fresh parsley, and let sit 2 minutes before serving.
