Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Cajun Paella
A bold and spicy fusion of Spanish and Louisiana traditions, featuring rice cooked with andouille sausage, shrimp, and the "holy trinity" of vegetables. Infused with saffron and Cajun spices, the rice absorbs all the rich, smoky flavors of the meat and seafood. This one-pot feast is a celebration of Gulf Coast ingredients and vibrant international flair.
A bold and spicy fusion of Spanish and Louisiana traditions, featuring rice cooked with andouille sausage, shrimp, and the "holy trinity" of vegetables. Infused with saffron and Cajun spices, the rice absorbs all the rich, smoky flavors of the meat and seafood. This one-pot feast is a celebration of Gulf Coast ingredients and vibrant international flair.
Ingredients
- 1 tbsp Olive Oil
- 302.22 g Chicken Leg Quarter
- 1/4 cup Dirty Rice Mix
- 1/2 cup Water
- 0.33 oz Crawfish, cooked peeled
- 85 g Shrimp, peeled deveined
- 0.08 tsp Andouille Sausage, sliced
- 1/2 cup Mushroom, sliced
- 1/4 tsp Green Bell Pepper, chopped
- 25 oz Onion, chopped sweet
- 2 cloves Garlic, minced
Instructions
- Heat oil in a heavy Dutch oven over medium high heat. Sear chicken on all sides until browned. Stir in dirty rice mix and water. Stir in crawfish, shrimp, sausage, mushrooms, bell pepper, onion and garlic. Bring mixture to a boil, and stir. Reduce heat, cover and simmer until rice is tender, and moisture is absorbed, 25 to 30 minutes.
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