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.
Ingredients
- olive oil: 1 Tbsp
- Hillshire Farm® Rope Smoked Sausage, cut in 1/2" bias-cut slices: 1 pack (12 ounce pack)
- yellow onion: 2 cups (chopped)
- celery: 1 cup (chopped)
- red bell pepper: 1 cup (chopped)
- garlic: 2 Tbsp (minced)
- jalapeño pepper: 1 piece (minced)
- uncooked jasmine rice: 2 cups
- unsalted chicken stock: 3 cups
- tomatoes: 1 can (14.5 ounce can, drained, diced)
- ½ teaspoons kosher salt: 1 piece
- cayenne pepper: 0.5 tsp
- large shrimp: 1 pound (peeled and deveined)
- scallions: 0.5 cup (for garnish, thinly sliced)
- lemon juice: 2 Tbsp (fresh)
Metric Conversion
Stages of cooking
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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.
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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.
