1. Heat a Dutch oven over medium heat. When the pot is hot, spray it with cooking spray and add the onion, garlic, and bell pepper. Saute the vegetables, stirring occasionally, until they are almost tender, about 4 minutes. Then add the chicken broth, smoked paprika, and rice. Season to taste with salt. Cover and bring the mixture to a simmer. Reduce the heat to low, and cook for about 25 minutes.
2. Stir in the sausage and tomatoes. Cover, and continue to simmer until the rice is tender, about 30 minutes.
3. Season the shrimp with salt, and stir it into the rice mixture. Cover, and continue to cook until the shrimp is cooked through and the liquid has been absorbed, about 10 minutes.
4. Remove the pot from the heat, and let the jambalaya rest for 5 minutes. Then fluff the rice with a fork, and serve.
Also on Z Living: