Heat the oil in a saucepan over medium heat. Add the kielbasa and cook until browned, about 2 to 3 minutes.
Add the tomatoes, crushing them with the back of a spoon, along with their juices and ½ cup of water. Bring to a boil.
Stir in the rice mix. Reduce heat, cover, and cook for the time specified on the package.
Stir in the shrimp and continue to cook, covered, until the shrimp are opaque throughout, 3 to 4 minutes.
Add the hot pepper sauce, if desired. Divide the jambalaya among bowls.