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Heat oil in large skillet on medium heat. Add onion and sausage; cook and stir 3 minutes or until the onion is softened. Add rice, Italian seasoning and turmeric; cook and stir 2 minutes.
Stir in broth. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in tomatoes. Place shrimp in single layer on top of the rice; top with peas. Cover.
Cook on medium-low heat 8 to 10 minutes or until rice is tender and shrimp turn pink. Season to taste with freshly ground black pepper, if desired.
Added chopped garlic, green bell pepper, paprika, thyme, bay leaf, Zatarain's Jambalaya Rice Dinner Mix. Was great, will add to the family menu.
Sonny | September 02, 2017 |
I also add cut chicken to mine . I cook the chicken first so it's not raw going into the other ingredients . The family loves the way I cook it .
Derrell | June 29, 2014 |
This was so easy & delicious! I used curry instead of turmeric.....worked out fine.
Cheryl | June 19, 2014 |
I PREPARE THIS PAELLA USING SPANISH CHORIZO AND MY FAVORITE IS SAFFRON, BUT TURMERIC IS ALSO GOOD. I HAVE DONE IS FOR A LONG TIME NOW AND IT IS GOOD TO SEE IT HERE, TOO! WHAT A COINCIDENCE!
VICTORIA | June 13, 2014 |
Yummy recipe! Many delicious flavors that your taste buds will love.
Danielle | June 26, 2013 |