Shrimp And Smoked Sausage Jambalaya - cooking recipe

Ingredients

1 tablespoon olive oil
1 (12 ounce) package Hillshire Farm(R) 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 1/2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined
1/2 cup thinly sliced scallions, plus more for garnish
2 tablespoons fresh lemon juice

Preparation

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.