This classic Spanish dish gets the New Orleans treatment with a flavorful combination of shrimp, chicken, chorizo, onion, peppers, tomatoes and Zatarain’s Jambalaya Mix. It’s a simple way to try something new for dinner.
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