I’ve been thinking about paella for a while. It’s something I’ve wanted to try for a long time, but I never have saffron. A while back someone made some with Rice A Roni, but I don’t remember where. And in the latest issue of Simple and Delicious there was a version using ready made rice pilaf and cajun seasoning. I used this as an inspiration for tonight’s dish. There was a random box of chicken flavored Rice a Roni in my pantry (why, I don’t know. Probably my mother sent it home with me at some point) that I decided to adapt. This isn’t in any way traditional paella, but it’s my take on it with a Cajun twist. This makes 3 servings at 605 calories and 14 grams of fat.
- 1 can Rotel tomatoes
- 2 1/2 cup chicken stock
- 2 cloves of garlic
- 1/2 pound smoked turkey sausage, diced
- 1/2 pound shrimp (cooked or uncooked…mine were cooked, but raw would cook fine by the time this dish is ready)
- 2 roasted red peppers, diced
- 1/2 cup corn
- 1 cup chopped mushrooms
- 1 box Rice a Roni (any flavor, as you’re not going to use the flavor packet inside)
- 2 tablespoons margarine (I used Smart Balance Omega Light)
- 2 teaspoons Cajun seasoning (I used Slap Ya Mama) [less if you don’t like spicy]
- Melt the margarine over medium heat.
- Add the box of Rice a Roni (sans flavor packet) and garlic and saute until rice and vermicelli is golden brown.
- Add the shrimp and sausage.
- Add the red peppers, mushrooms, Rotel, and corn.
- Add the chicken stock and Cajun seasoning.
- Bring to a boil, then cover and reduce heat to simmer for 20 minutes. You may need to take the top off to let the last of the excess liquid evaporate.
- Serve with garlic bread.
That’s what we Cajuns scream out when we get excited. Cajun cuisine gets many “fusion” varieties and you may want to try it again with crawfish tail meat next time. Click the hyperlink to my name and it will take you to my Crawfish Paella recipe!
Yum, could have it right now!
Thank you for sharing. Cheers!