Creole Spanish Rice Dinner Mix 
Original Creole Seasoning 
Tony Chachere’s Smoked Brisket
Bring bold Creole flavor to your barbecue with this tender, smoky brisket by @FirehouseGrub. Season it…
Get RecipeThis comforting and delicious paella is a Cajun twist on the traditional, thanks to Tony’s Spanish Rice Mix, which My Diary of Us says pairs perfectly with the meat and seafood in the dish.
Ingredients
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1 Pound Andouille Sausage, Diced
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4 Bone-In Chicken Thighs
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8-10 Clams
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12 Shrimp, Deveined and Peeled
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1 Box Tony’s Creole Spanish Rice Dinner Mix
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1 Cup Onion, Diced
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2 Cloves Garlic, Finely Minced
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1/2 Cup Bell Pepper, Diced
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1 Can (15 Ounces) Petite Diced Tomatoes, Drained
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Chicken Stock or Water, According to Rice Package Directions
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1 1/2 Tablespoons Tony’s Original Creole Seasoning, Plus More for Garnish
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1/2 Teaspoon Saffron (Optional)
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Freshly Chopped Parsley for Garnish
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Fresh Lemon Wedges for Garnish
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1 Tablespoon Avocado Oil
- Clear
Directions
- Season chicken with 1/2 tablespoon of Tony’s seasoning and coat each piece thoroughly.
- Heat a large and wide skillet over medium heat and brown andouille sausage. Remove from the pan.
- Add oil and then add the seasoned chicken to the skillet skin side down first and then flip to brown on the other side as well, about 3-4 minutes per side.
- Remove chicken from the pan and then add onion, garlic and bell pepper and cook down for 3-5 minutes.
- Add in tomatoes along with the remaining Tony’s seasoning and saffron and cook for another 2-3 minutes on medium heat.
- Add the Tony’s Spanish Rice Dinner Mix, toasting the rice slightly.
- Pour in chicken stock or water and stir to combine all ingredients well. Let cook for 10-15 minutes until rice has absorbed some of the liquid.
- Add in andouille sausage, chicken thighs, clams and shrimp, nestling them into the rice. Cover the skillet and continue to cook for another 10-12 minutes until rice is fully cooked and seafood has been cooked through.
- When rice looks fluffy and done, crank up the heat on the skillet and slightly toast the bottom layer of the rice.
- Squeeze fresh lemon on top of the paella and garnish with fresh parsley and extra Tony’s seasoning.
- Serve from the skillet and enjoy!
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from our Cajun Country Cookbook
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