Shrimp and Smoked Sausage Jambalaya

2
Shrimp and Smoked Sausage Jambalaya
Preparation20mCook Time30mReady In50mServings8Calories414
Ingredients

1 tablespoon olive oil

1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/2" bias-cut slices

2 cups chopped yellow onion

1 cup chopped celery

1 cup chopped red bell pepper

2 tablespoons minced garlic

1 jalapeno pepper, seeded and minced

2 cups uncooked jasmine rice

3 cups unsalted chicken stock

1 (14.5 ounce) can diced tomatoes, drained

1 1/2 teaspoons kosher salt

1/2 teaspoon cayenne pepper

1 pound large shrimp, peeled and deveined

1/2 cup thinly sliced scallions, plus more for garnish

2 tablespoons fresh lemon juice

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Steps

1Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.

2Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

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