Shrimp and Smoked Sausage Jambalaya recipe
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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 ½ teaspoons kosher salt ½ teaspoon cayenne pepper 1 pound large shrimp, peeled and deveined ½ cup thinly sliced scallions, plus more for garnish 2 tablespoons fresh lemon juice
Nutrition Info
- 413.8 caloriescarbohydrate: 49.6 gcholesterol: 114 mgfat: 14.5 gfiber: 3.3 gprotein: 20.4 gsaturatedFat: 4.3 gservingSize: -sodium: 979.4 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Shrimp and Smoked Sausage Jambalaya
Directions
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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.