Louisiana Paella
"New Orleans chef Amanda Calais has loved Zatarain’s Yellow Rice her whole life. Watch as she uses it to create a Creole paella that’s all her own. Get the recipe below. Recipe credit: Amanda Calais..."
INGREDIENTS
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2 tablespoons olive oil
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1 medium onion, chopped
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1 medium green bell pepper, chopped
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1 medium red bell pepper, chopped
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2 tablespoons minced fresh garlic
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1 pound Andouille sausage, sliced 1/4-inch thick
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2 cups dry white wine
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2 cups clam juice
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1 can (14 1/2 ounces) diced tomatoes, undrained
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2 packages (6.9 ounces each) ZATARAIN'S® Yellow Rice
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1/2 cup pitted green olives
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1 pound large shrimp, peeled and deveined
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1 pound clams , cleaned and rinsed Substitutions available mussels, cleaned and rinsed
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1/4 cup chopped fresh parsley Substitutions available chopped green onions
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