Entrees/ KETO Friendly/ Soups & Casseroles

Easy and Quick Paella

This Easy and Quick Paella has all the essentials but doesn’t take all day to cook. The combination of Chicken, Sausage & Shrimp, with the tomato-andicpllaa tastes great and your guests will think you’ve been in the kitchen for hours.

Loosely Adapted from: Iowa Girl Eats

Serves 4 – with leftovers!

NOTE: Some extra tips for this quick & easy casserole.

  • Use any pre-cooked sausage available…spicy is best.
  • Use chicken breasts instead of thighs if that’s what you have in the freezer.
  • If you prefer, a smaller shellfish (shrimp) is fine also.
  • Any kind of rice that your family loves…this is delicious with whatever you have on hand.
  • I’ve been on a low carb journey for the past few months and so now, so I now make this with either Cauliflower Rice or a low carb product called Miracle Rice. Btw…I’ve tried a bunch of their products and so far, so good!
  • In the Nutritional Values, the Carbs calculated is using Cauliflower Rice instead of white rice.
  • 9.7 Net Carbs w/Cauliflower Rice 62.8 Net Carbs w/white rice

I served this Easy and Quick Paella with my Strawberry/Goat Cheese/Heirloom Tomato Salad…except I didn’t have goat cheese, so I substituted blue cheese crumble!

Don’t forget the “No Stress in the Kitchen” tips…to your right. 🙂

paella adding chicken, sausage, tomato sauce and rice.
Finished easy paella with side salad
example of a pinch of saffron
A pinch of Saffron.

Easy Chicken, Sausage & Shrimp Paella

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By leslie Serves: 4
Prep Time: 15 minutes Cooking Time: 50 minutes

This is so good that I think it will become a family favorite...it did for us! As I said, I've since embarked on a low carb journey and I'm enjoying my substitutes of cauliflower rice and/or the Miracle Rice and I don't miss the rice at all.


  • 3 cups chicken broth
  • Pinch of Saffron (see photo below)
  • Drizzle of extra virgin olive oil
  • 4-6 boneless skinless chicken thighs, chopped
  • 1 package of pre-cooked Andouille Sausage, sliced thin
  • 2 shallots or 1 small onion, chopped
  • salt and pepper
  • 3 cloves garlic, minced
  • 1/2 jalapeno (or whole depending on your love of heat)
  • 2 vine-ripened tomatoes, chopped
  • 2 teaspoons paprika
  • dash of cayenne pepper (optional)
  • 1 1/4 cup long grain brown rice (I now make this with either 2 cups of Cauliflower Rice or Miracle Rice, which you can get at MiracleNoodle.com)
  • 6-8 oz shrimp. Use whatever size you like. I used frozen (thawed), Medium, tail off, deveined
  • 1/2 cup frozen peas



Bring chicken broth and saffron to a boil in a small saucepan then turn off the heat and place a lid on top to keep hot.


Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat then add chicken, sausage and shallots, season with salt and pepper, and then saute until chicken is cooked through 5 minutes.


Add garlic & jalapeno, then saute for 1 minute. Add tomatoes and their juices, paprika, and cayenne pepper if using, then saute until tomatoes are softened, 3 minutes.


Add rice and hot broth to the skillet then stir to combine and bring to a boil. Place a lid on top then lower heat and simmer until rice has nearly absorbed all the broth. (I just followed the water vs rice directions on the package and mine said...35 to 40 minutes for brown rice and 25 to 30 minutes for white rice.)


Stir in shrimp and peas then place the lid back on top and cook on low for 5 minutes or until shrimp is opaque. Season with more salt and pepper to taste then serve.


If using Cauliflower Rice, add the broth and cook for the same 35-40 minutes but adding the Cauliflower Rice for the last 5-7 minutes along with the shrimp & peas in the step above.


If using the Miracle Rice, follow the instructions on the package and then add them at the last minute to the sausage and chicken mixture. (The Miracle Rice gets rinsed, boiled for 1 minute, then drained and dried out for another minute and then added to paella.)


  • 539 Calories
  • 12.5g Carbohydrates
  • 303mg Cholesterol
  • 29.7g Fat
  • 2.8g Fiber
  • 53.9g Protein
  • 8.8g Saturated fat
  • 2006mg Sodium


* Carbs calculated using Cauliflower Rice instead of white rice. 9.7 Net Carbs w/Cauliflower Rice 62.8 Net Carbs w/white rice *Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.

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