Chicken and Sausage Paella
This simplified paella is an elegant addition to any dinner party; no specialty paella pan needed!
INGREDIENTS | SERVES 8
2 cups cubed cooked chicken breast
8 ounces fully cooked chicken andouille sausage, cut into 1″ pieces
2½ quarts Chicken Stock (page 17)
1½ cups frozen peas
2 carrots, diced
12 ounces long-grain rice
1 onion, diced
1 teaspoon crushed saffron
1 teaspoon smoked paprika
1½ cups raw shrimp
Place the chicken breast, sausage, stock, peas, carrots, rice, onions, saffron, and paprika in a 6- to 7-quart slow cooker. Cook on high for 2 hours.
Add the shrimp and continue to cook on high for 30 minutes or until the shrimp is fully cooked. Stir prior to serving.
PER SERVING Calories: 440 | Fat: 10g | Sodium: 800mg | Carbohydrates: 52g | Fiber: 3g | Protein: 31g
