Shrimp and Smoked Sausage Jambalaya

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.