Shrimp and Smoked Sausage Jambalaya

Ingredients

• 1 tablespoon olive oil
• 1 package Hillshire Farm® Rope Smoked Sausage , 12 ounce
• 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 can diced tomatoes , 14.5 ounce
• 1.5 teaspoons kosher salt
• 0.5 teaspoons cayenne pepper
• 1 pound large shrimp , peeled and deveined
• 0.5 cups thinly sliced scallions , plus more for garnish
• 2 tablespoons fresh lemon juice

Instructions

1. 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. 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.