Short Cut Paella

Name: Short Cut Paella
Ingredients: 1 tablespoon olive oil; 1/2 cup chopped onion; 1/2 pound smoked sausage cut lengthwise in half, then into 1/4-inch slices; 1 cup long-grain rice uncooked; 2 teaspoons mccormick perfect pinch italian seasoning; 1/2 teaspoon turmeric McCormick(R), Ground; 2 cups chicken broth; 14 1/2 ounces diced tomatoes drained; 1 pound shrimp peeled and deveined; 1 cup frozen peas; black peppercorn McCormick(R), Grinder

11 ingredients

3 steps

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1/2 pound smoked sausage cut lengthwise in half, then into 1/4-inch slices
1 cup long-grain rice uncooked
2 teaspoons mccormick perfect pinch italian seasoning
1/2 teaspoon turmeric McCormick(R), Ground
2 cups chicken broth
14 1/2 ounces diced tomatoes drained
1 pound shrimp peeled and deveined
1 cup frozen peas
black peppercorn McCormick(R), Grinder

Directions

1

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.
2

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.
3

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.