Place rack in the center of the oven then preheat to 350 degrees. Coat a 2 qt casserole dish with non-stick spray then set aside. Please note that this recipe requires 3 cups of cooked rice. If you do not have any leftover rice in the refrigerator, now is the time to start cooking it—1 cup uncooked rice will yield approximately 3 cups cooked rice.

Melt butter in a large skillet set over medium heat. When the butter melts, add sliced sausage and cook for about 5 minutes until it has browned slightly.

Add onion, garlic, jalapeño, poblano pepper and celery to the skillet then cook for an additional 5 minutes, stirring occasionally.

Next, sprinkle the creole seasoning and flour over the sausage and vegetables stirring to combine. Once the flour has completely coated the mixture and no dry flour remains, pour in chicken broth, stirring until a smooth sauce forms. Bring the mixture to a boil then immediately reduce the heat to low and simmer for 2 minutes.

Remove skillet from the heat then add cheddar cheese. Stir until the cheese melts and is completely incorporated into the sauce. Add cooked white rice and stir to combine.

Transfer mixture to the prepared 2 qt casserole dish, cover with aluminum foil then bake for 45 minutes. While casserole bakes, season shrimp with the additional 1 tsp of creole seasoning and set aside.

After the casserole has baked for 45 minutes, remove foil and stir in seasoned shrimp. Return the casserole to the oven for an additional 5-10 minutes, just until the shrimp is cooked through. Remove casserole from the oven, sprinkle with chopped parsley and sliced green onion then serve it with lemon wedges for a little more zip!