Shrimp and Smoked Sausage Jambalaya

Name: Shrimp and Smoked Sausage Jambalaya
Total time: 50
Yield: 8
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; 1.5 teaspoons kosher salt; 0.5 teaspoon cayenne pepper; 1 pound large shrimp, peeled and deveined; 0.5 cup thinly sliced scallions, plus more for garnish; 2 tablespoons fresh lemon juice

Recipe by Hillshire Farm® from allrecipes.com

Dinner 50 Mins.

Ingredients

8 servings

•

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
•

1.5 teaspoons kosher salt
•

0.5 teaspoon cayenne pepper
•

1 pound large shrimp, peeled and deveined
•

0.5 cup thinly sliced scallions, plus more for garnish
•

2 tablespoons fresh lemon juice

Instructions

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.
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.