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 13
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 ...
I didnt add the jalapenos it was spicy enough with the cayenne pepper. I will definitely be making it again.
This was very tasty and the leftovers were excellent. I used almost 4 cups of chicken stock and substituted 6oz. Tomato purée for the canned tomatoes because my son doesn’t like tomato chunks i...
Delicious! I added a little more of the sausage- otherwise followed accordingly. It was very tasty!
Fantastic recipe. Its been a favorite of my family's for many years...my Mother used to make it! I have to leave out the green pepper because of a preference, now, but its still as good as gol...
I rate this five stars! Will be making this a lot in the future!