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.
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