Shrimp-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
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.
Posted on July 16, 2014, in Seafood and tagged andouille sausage, chicken bouillon cubes, chopped onion, Paella Recipe, skinless chicken thighs, teaspoon cayenne pepper. Bookmark the permalink. Leave a comment.