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Chicken, Shrimp, and Sausage Paella

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Ground turmeric, a common ingredient in curry powders, adds flavor and color to this one-dish meal. Aside from its flavor, turmeric is also touted as an antioxidant, as well as for its anti-inflammatory properties.

Serves: 6

What You'll Need:
  • 1 3/4 pounds skinned and boned chicken thighs
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 2 teaspoons vegetable oil
  • 1 (7-ounce) link smoked turkey sausage, sliced
  • 1 (14-1/2-ounce) can organic diced tomatoes with garlic and onion, drained
  • 1 teaspoon paprika
  • 1 teaspoon prepared minced garlic
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1 cup frozen petite green peas
  • 1 cup uncooked converted long-grain rice
  • 1/2 teaspoon ground turmeric (see note)
  • 3/4 pound cooked, peeled and deveined medium-sized shrimp (1-1/2 pounds in shell)
What To Do:
  1. Sprinkle chicken thighs evenly with rosemary and pepper. Heat oil in a large skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until light golden. Arrange chicken in a 5-quart slow cooker.

  2. Add sausage to skillet; cook 2 to 3 minutes or until lightly browned. Transfer sausage to slow cooker; add tomatoes and next 4 ingredients.

  3. Cover and cook on LOW setting 3 hours. Stir rice and turmeric into slow cooker. Increase heat to HIGH setting; cover and cook 45 minutes.

  4. Stir in shrimp; cook on HIGH setting 15 more minutes or until rice is done.

This recipe is from The Best of Mr. Food Cookbook Series © Oxmoor House, Inc. If you would like more recipes like this, click here.

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