Smoked Andouille and Seafood Paella

Ingredients

• 1 package (13.5 ounces) JOHNSONVILLE Andouille Rope Sausage, cut into 1/4-inch slices
• 2 tablespoons olive oil
• 1 large onion, chopped
• 6 cloves garlic, minced
• 1-1/2 cups Arborio rice
• 1 can (14-ounces) fire-roasted diced tomatoes
• 4 cups vegetable or chicken broth
• 1-1/2 teaspoons Sriracha sauce
• 2 teaspoons smoked paprika
• 1 teaspoon saffron
• Salt and pepper, to taste
• ½-pound raw shrimp, peeled & deveined
• 1-pound mussels, scrubbed and soaked
• Fresh parsley and lemon wedges, to garnish

Cooking Instructions

1. In a large paella pan, sauté sausage in olive oil over medium heat until sausage is browned.
2. Move sausage to one side of the pan; add onions to other side, sauté for 2 minutes until onion is tender. Add garlic and sauté another minute.
3. Add Arborio rice and fire-roasted tomatoes; cook and stir for 5 minutes. Add the broth, Sriracha sauce, smoked paprika, saffron, salt and pepper. Bring to a boil; reduce heat and cover pan. Simmer for 15 minutes or until liquid is absorbed.
4. Add shrimp and mussels. Cover and cook 10 minutes longer or until mussels open.
5. Garnish with parsley and lemon wedges.

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