Shrimp And Smoked Sausage Jambalaya

• 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

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.

olive oil, sausage, yellow onion, celery, red bell pepper, garlic, pepper, jasmine rice, tomatoes, kosher salt, cayenne pepper, shrimp, scallions, lemon juice

Taken from www.allrecipes.com/recipe/269944/shrimp-and-smoked-sausage-jambalaya/ (may not work)