This post is sponsored by Tony Chachere’s, but all opinions are my own.

Paella is traditionally a Spanish rice dish that is made with meats and seafood all cooked up in the same skillet that is full of flavor. I created my own twist on the traditional version and created a Cajun version that has all of the same components that makes you fall in love with a Cajun flare that is so delicious. I partnered with my friends at Tony Chachere’s to create this delicious Cajun Paella that is made with andouille sausage, chicken thighs, seafood, and their Creole Spanish Rice Dinner Mix that makes this recipe extra easy to whip up! While this Cajun paella is easy enough for any night of the week, it is also perfect if you are entertaining for family or friends.

I love Tony Chachere’s dinner mixes because they are so full of flavor and the rice comes out perfect every time. The Creole Spanish Rice Mix is the perfect base for this paella recipe with a Cajun twist! I use andouille sausage instead of chorizo, bone in chicken thighs, shrimp, clams, and add a nice kick of heat from Tony Chachere’s Original Creole Seasoning to create the most delicious dinner that everyone will love.

Tips on making your Cajun Paella perfect every time:

Don’t mess with the rice once the liquid has been added to the pan until it has finished cooking. This prevents the rice from getting mushy.
Use a wide enough pan. A paella pan is ideal, but any large skillet will work. I used a 12” skillet for this dish.
Use bone-in chicken with skin for extra flavor.
Use chicken stock instead of water for an extra flavor boost. You can alternatively use breasts or boneless thighs, but I prefer the bone-in for flavor!
Drain your diced tomatoes so that you are not adding extra liquid to the dish which can cause rice to be soggy.
Use a combo of seafood. I like shrimp and clams here, but you can also use mussels. If you are allergic to shellfish, simply omit.

This Cajun paella is filling and so flavorful thanks to Tony Chachere’s Creole Spanish Rice Mix and seasoning that pairs perfectly with the meat and seafood in the dish. The whole pan gets brightened up with fresh lemon juice and parsley at the end and everybody dishes up straight from the skillet. This dish is so delicious and I cannot wait for you to give it a try for yourself!

Check out Tony Chachere's for more delicious recipe inspiration and products here.

Ingredients:

1 Lb. Andouille Sausage, diced
4 Bone-In Chicken Thighs
8-10 Clams
12 Shrimp, Deveined and Peeled
1 Box Tony Chachere’s Creole Spanish Rice Dinner Mix
1 Cup Diced Onion
2 Finely Minced Garlic Cloves
1/2 Cup Diced Bell Pepper
1 15 oz. Can of Petite Diced Tomatoes, Drained
Chicken Stock or water according to rice package directions
1 1/2 Tbsp. Tony Chachere’s Original Creole Seasoning + extra if desired for garnish
1/2 Tsp. Saffron (optional)
Freshly Chopped Parsley for garnishing
Fresh Lemon Wedges for garnishing
1 Tbsp. Avocado Oil

Directions:

Season chicken with 1/2 tbsp. of Tony Chachere’s Original Creole 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 seasoned chicken to the skillet skin side down first and then flip to brown on the other side as well, about 3-4 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 Chachere’s Original Creole Seasoning and saffron and cook for another 2-3 minutes on medium heat.
Add the Tony Chachere’s Spanish Rice Dinner mix at this time toasting the rice slightly.
Pour in chicken stock at this time and stir to combine all ingredients well and let cook for 10-15 minutes until rice has absorbed some of the liquid.
Add in andouille sausage, chicken thighs, clams and shrimp at this time 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 Chachere’s Original Creole Seasoning.
Serve from the skillet and enjoy.