Short Cut Paella

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 pound smoked sausage cut lengthwise in half, then into 1/4-inch slices
• 1 cup long-grain rice uncooked
• 2 teaspoons mccormick perfect pinch italian seasoning
• 1/2 teaspoon turmeric McCormick(R), Ground
• 2 cups chicken broth
• 14 1/2 ounces diced tomatoes drained
• 1 pound shrimp peeled and deveined
• 1 cup frozen peas
• black peppercorn McCormick(R), Grinder

1. Heat oil in large skillet on medium heat. Add onion and sausage; cook and stir 3 minutes or until the onion is softened. Add rice, Italian seasoning and turmeric; cook and stir 2 minutes.
2. Stir in broth. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in tomatoes. Place shrimp in single layer on top of the rice; top with peas. Cover.
3. Cook on medium-low heat 8 to 10 minutes or until rice is tender and shrimp turn pink. Season to taste with freshly ground black pepper, if desired.

olive oil, onion, sausage, longgrain rice, italian seasoning, turmeric, chicken broth, tomatoes, shrimp, frozen peas, black peppercorn

Taken from www.yummly.com/recipe/Short-Cut-Paella-1017751 (may not work)