New Orleans chef Amanda Calais has loved Zatarain’s Yellow Rice her whole life. Watch as she uses it to create a Creole paella that’s all her own. Get the recipe below. Recipe credit: Amanda Calais
Heat oil in 8-quart Dutch oven on medium heat. Add onion, bell peppers and garlic; cook and stir 5 minutes or until onions begin to brown. Add sausage; cook and stir 5 minutes longer or until browned.
Stir in wine, clam juice and diced tomatoes. Bring to boil. Stir in Rice Mixes and olives; return to boil. Reduce heat to low; cover and simmer 10 minutes.
Stir in shrimp and clams. Cover and cook 15 to 20 minutes longer or just until shrimp turn pink, clams have opened and rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Garnish with parsley. Serve with lemon wedges, if desired.