Shrimp-Andouille Paella Recipe

imageShrimp-Andouille Paella Recipe

1/4 cup olive or vegetable oil
1 pound andouille sausage, sliced
1 pound boneless, skinless chicken thighs, chopped
1 cup chopped onion
2 cloves garlic, chopped
2 cups water
1 1/2 cups long-grain white rice
1 (16-ounce) can stewed tomatoes
2 chicken bouillon cubes
2 teaspoons paprika
1/2 teaspoon cayenne pepper, optional
1/2 teaspoon ground black pepper
1/4 teaspoon saffron
1 pound medium fresh shrimp, peeled
and deveined
2 cups frozen peas, thawed
1 (2-ounce) jar pimientos, drained
Garnish: chopped fresh parsley
In a large pot or Dutch oven, heat oil over medium-high heat. Add sausage, chicken, onion, and garlic. Cook until onion is translucent, about 8 minutes. Add 2 cups water, rice, tomatoes, bouillon, paprika, cayenne and black pepper, and saffron. Bring to a boil; reduce heat, and simmer, covered, for 15 minutes.

Stir in shrimp; cook, covered, another 3 minutes or until shrimp are pink and firm. Stir in peas and pimento. Garnish with parsley, if desired.

Chef’s Note: Serve with hard rolls and salad.

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About Chef Lex

20 yrs in the business, I am on a constant journey to improve my basic knowledge of food preparation and historical content. Everyday is an opportunity to educate myself... Cooking is like love, it should be entered into with abandon or not at all..

Posted on July 16, 2014, in Seafood and tagged , , , , , . Bookmark the permalink. Leave a comment.

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