Skillet Paella

And so we go back to New Orleans for yet another great recipe and another shameless (and free) promotion for Zatarains Rice, which I do use when I'm fixing Big Easy Dishes..

INGREDIENTS:

2 cups water
1/2 pound smoked sausage or andouille, halved lengthwise and sliced 1/4-inch thick
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 cup chopped onion
1 teaspoon dried parsley flakes
1 package ZATARAIN'S® Yellow Rice
1 pound large shrimp, peeled and deveined(Optional, especially if you are allergic to seafood like yours truly is)
1 cup frozen peas

DIRECTIONS:
1. Bring water, sausage, tomatoes, onion and parsley to boil in large skillet. Stir in Rice Mix. Return to boil. Reduce heat to low; cover and simmer 15 minutes.

2. Stir in shrimp and peas. Cover and cook 10 to 15 minutes longer or just until shrimp turn pink and rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes.

 Makes 8 (1-cup) servings.

Prep Time: 10 minutes

Cook Time: 30 minutes

Enjoy!  Eat Well My Friends!