Smoked Shrimp and Sausage Jambalaya

In partnership with Hillshire Farm Brand, we help you make dinner time easy, quick and delicious. Here, a combination of sweet and spicy flavors come together in this classic Cajun dish.


. 1 tablespoon olive oil

. 1 (12 ounce) package Hillshire Farm® String Smoked Sausage, cut into 1/2″ bias-cut pieces

. 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 drained

. ½ cup thinly sliced ​​scallions, plus more for garnish

. 2 tablespoons fresh lemon juice


Step 1

Heat the oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until the vegetables are tender. Add rice and cook, stirring constantly, 30 seconds.

Step 2

Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is tender, 10 minutes. Add the shrimp, cover, and cook until the shrimp turn pink, about 4 minutes. Remove from heat. Add scallions and lemon juice. Garnish with additional scallions.

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