Gluten-Free Zatarain's® Paella

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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 gluten-free fresh chorizo or smoked sausage, cut into 1/2-inch slices

2 1/2 cups water

1 cup chopped tomatoes

1 package ZATARAIN'S® Jambalaya Mix, Original

1/2 pound large shrimp, peeled and deveined

1 cup frozen peas

Preparation

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.


Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: Makes 8 (1-cup) servings.