Jambalaya with Shrimp and Smoked Sausage

1. 1

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

2. 2

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

• Calories 414.06 kcal High
• Protein 22.53 g Good Source
• Carbs 53.33 g Moderate
• Total Fat 12.14 g Moderate
• Saturated Fat 3.66 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 97.92 mg High
• Sodium 743.7 mg High
• Fiber 3.28 g Moderate
• Sugar 6.11 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 85.0 mg Low Source
• Iron 0.62 mg Low Source
• Potassium 357.53 mg Low Source
• Vitamin A 19.83 mcg_rae Low Source
• Vitamin C 29.3 mg Good Source
• Vitamin D 0.46 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅