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.
15m
PREP TIME
30m
COOK TIME
274
CALORIES
12
INGREDIENTS
Servings: 8 (1 cup)
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1 tablespoon minced garlic
- 1/2 pound gluten-free boneless skinless chicken breasts, cut into 1-inch cubes
-
4
ounces
fresh
gluten-free chorizo, cut into 1/2-inch slices
![substitution]( "substitution")
Substitutions available
/ smoked sausage, cut into 1/2-inch slices
- 2 1/2 cups water
- 1 cup chopped tomatoes
- 1 package Zatarain's® Jambalaya Rice Mix
- 1/2 pound large shrimp, peeled and deveined
- 1 cup frozen peas
INSTRUCTIONS
- 1 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
- 2 Stir in tomatoes and Jambalaya Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes
- 3 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
