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 calories
carbohydrate: 49.6 g
cholesterol: 114 mg
fat: 14.5 g
fiber: 3.3 g
protein: 20.4 g
saturatedFat: 4.3 g
servingSize: -
sodium: 979.4 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

In partnership with Hillshire Farm Brand, 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.

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