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Heat oil in a large heavy soup pot over medium-high heat. Add chicken sausage and pepper-onion mix; cook, stirring occasionally, until the vegetables soften, 3 - 5 mins. Add broth to the pan and bring to a boil. Add rice, stir once, cover and cook for 5 mins. Add shrimp and stir to incorporate. Remove from the heat and let stand, covered, until the shrimp are opaque and cooked through, 5 - 6 mins. Fluff with a fork and serve immediately.
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