Sunday Paella

Name: Sunday Paella
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 servings.
Ingredients: 1-1/2 pounds boneless skinless chicken breasts, cubed; 3 tablespoons canola oil; 1 pound Johnsonville® Fully Cooked Smoked Sausage Rope, cut into 1/4-inch slices; 1 small onion, chopped; 1-1/2 cups uncooked long grain rice; 2 teaspoons Italian seasoning; 1/4 teaspoon ground turmeric; 1/4 teaspoon pepper; 3 cups chicken broth; 1-1/2 pounds uncooked medium shrimp, peeled and deveined; 1 can (28 ounces) diced tomatoes, undrained; 1-1/2 cups frozen peas, thawed; 1 tablespoon sugar

My adult children adore this recipe and look forward to eating it when they come to our house for lunch on Sundays after church. I do some preparation for this recipe before leaving for church on Sunday morning and finish it after church. That is why we call it Sunday Paella. — Linda Rhoads, Lebanon, Missouri

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cubed
3 tablespoons canola oil
1 pound Johnsonville® Fully Cooked Smoked Sausage Rope, cut into 1/4-inch slices
1 small onion, chopped
1-1/2 cups uncooked long grain rice
2 teaspoons Italian seasoning
1/4 teaspoon ground turmeric
1/4 teaspoon pepper
3 cups chicken broth
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups frozen peas, thawed
1 tablespoon sugar

Directions

In a Dutch oven, cook and stir chicken in oil over medium heat until no longer pink. Add sausage and onion; cook 3-4 minutes longer. Add the rice, Italian seasoning, turmeric and pepper; cook and stir for 3-4 minutes or until rice is lightly browned.
Add broth. Bring to a boil. Reduce heat; cover and simmer for 14-18 minutes or until rice is almost tender. Stir in the shrimp, tomatoes, peas and sugar; cover and cook for 10-15 minutes or until shrimp turn pink, stirring occasionally.