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 18
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...
this was good. i used andouille sausage and white rice and like another reviewer ended up using a bit more chicken stock and cooking the rice longer to get it fully cooked.
I made this a couple nights ago and the only substitute I did was long grain white rice instead of jasmine rice and it turned out AMAZING! Lots of flavor and even heats up well for leftovers. We...
Although the flavor is good, the cook time on the rice isn’t long enough. I adjusted cooking time for rice to 20 minutes and then added shrimp.
This is a great one pot meal! I love meat so I used one and a half pounds of large shrimp, one pound of smoked sausage and a half pound of loose smoked sausage. I used 4 cups of chicken broth ...