Creole Spanish Rice Dinner Mix 
Original Creole Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
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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