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Feel like Spanish tonight? This gluten-free paella recipe makes it easy with Zatarain’s Yellow Rice, shrimp, smoked sausage, onion and peas. To give it a little more South Louisiana flavor, use andouille sausage.
2 tablespoons olive oil
1 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 tablespoon minced garlic
1/2 pound gluten-free boneless skinless chicken breasts, cut into 1-inch cubes
4 ounces fresh gluten-free chorizo, cut into 1/2-inch slices
2 1/2 cups water
1 cup chopped tomatoes
1 package ZATARAIN'S® Jambalaya Mix, Original
1/2 pound large shrimp, peeled and deveined
1 cup frozen peas
Heat oil in large skillet or Dutch oven on medium heat. Add onion, bell peppers and garlic; cook and stir 5 minutes or until softened. Add chicken and chorizo; cook and stir 5 minutes or until browned. Add water; bring to boil.
Stir in tomatoes and Jambalaya Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes.
Place shrimp and peas on top of rice; cover. Cook 5 minutes longer or until shrimp turn pink and rice is tender. Remove from heat. Let stand 5 minutes before serving.
(Amount per serving)