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Feel like Spanish tonight? This paella recipe makes it easy with Zatarain’s yellow rice, shrimp, smoked sausage, onion and peas. If you want to give it a little more South Louisiana flavor, use andouille sausage.
2 cups water
1/2 pound smoked sausage, halved lengthwise and sliced 1/4-inch thick
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 cup chopped onion
1 teaspoon dried parsley flakes
1 package ZATARAIN'S® Yellow Rice
1 pound large shrimp, peeled and deveined
1 cup frozen peas
Bring water, sausage, tomatoes, onion and parsley to boil in large skillet. Stir in Rice Mix. Return to boil. Reduce heat to low; cover and simmer 15 minutes.
Stir in shrimp and peas. Cover and cook 10 to 15 minutes longer or just until shrimp turn pink and rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes.
(Amount per serving)
I used a precooked chicken breast, a few shrimp and about 1/4 pound of sausage. Half a can of hot tomatoes with half a can of regular added just enough kick to make it interesting. Since there are only two of us there was enough left to add to some chicken broth for what can only be a great soup. Thanks for another great product and recipe.
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