Ingredients50 m servings 414
- 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.
Per Serving: 414 calories; 14.5 49.6 20.4 114 979 Full nutrition
ReviewsRead all reviews 3
This recipe was awesome! I used a chicken sausage from COSTCO that I already had (and to cut the fat), and since I didn’t have a jalapeño, so I used a whole large poblano pepper diced. I also ...
Very tasty. Love the kick of they cayenne and the brightness the lemon brings. I do think it needed more moisture. I won’t drain the tomatoes next time. Yummy dish!