Name: Shrimp and Smoked Sausage Jambalaya
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Hillshire Farm® Rope Smoked Sausage, cut in 1/2" bias-cut slices - 1 (12 ounce) package; Chopped yellow onion - 2 cups; Chopped celery - 1 cup; Chopped red bell pepper - 1 cup; Minced garlic - 2 tablespoons; Jalapeno pepper, seeded and minced - 1; Uncooked jasmine rice - 2 cups; Unsalted chicken stock - 3 cups; Diced tomatoes, drained - 1 (14.5 ounce) can; Kosher salt - 1 ½ teaspoons; Cayenne pepper - ½ teaspoon; Large shrimp, peeled and deveined - 1 pound; Thinly sliced scallions, plus more for garnish - ½ cup; Fresh lemon juice - 2 tablespoons

Ingredients for - Shrimp and Smoked Sausage Jambalaya

1. Olive oil 1 tablespoon

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

3. Chopped yellow onion 2 cups

4. Chopped celery 1 cup

5. Chopped red bell pepper 1 cup

6. Minced garlic 2 tablespoons

7. Jalapeno pepper, seeded and minced 1

8. Uncooked jasmine rice 2 cups

9. Unsalted chicken stock 3 cups

10. Diced tomatoes, drained 1 (14.5 ounce) can

11. Kosher salt 1 ½ teaspoons

12. Cayenne pepper ½ teaspoon

13. Large shrimp, peeled and deveined 1 pound

14. Thinly sliced scallions, plus more for garnish ½ cup

15. Fresh lemon juice 2 tablespoons

How to cook deliciously - Shrimp and Smoked Sausage Jambalaya

1 . Stage

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 . Stage

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.