Shrimp and Smoked Sausage Jambalaya

“We’re helping you make dinnertime easy, quick, and delicious. Here, a medley of sweet and spicy flavors comes together in this classic Cajun dish.”

Ingredients

  • 1 tablespoon olive oil
  • 1 (12 ounce) package Hillshire Farm(R) 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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Directions

  1. Heat 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.
  2. Add 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.

Source : allrecipes.com