Cajun Paella Recipes

CAJUN PAELLA

Cajun Paella image

Make and share this Cajun Paella recipe from Food.com.

Provided by Chef Joseph Davis

Categories Stew

Time 55m

Yield 15 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon salt, seasoned
1 can artichoke heart
1 tablespoon turmeric
3 cups converted rice
2 bell peppers, sliced
2 lbs sliced smoked sausage
2 (1 lb) cans diced tomatoes
2 tablespoons dried Italian seasoning
2 cans broth
2 tablespoons olive oil
2 lbs diced raw chicken
1 lb diced tasso
2 lbs peeled shrimp
2 large onions, diced
1 can French onion soup
1 lb frozen green pea

Steps:

In a large NON STICK pot heat oil till smoking an brown diced chicken,sauage, then tasso.
Add diced onions reduce heat after onions are opiac.
add shrimp, tomatos onion soup, italian seasoning an salt.
mix well, let simmer 20 minutes.
add bell peppers, artichokes an any other vegs disered.
reduce heat to low.
cook 3 cups of rice, substituting broth for the water.
Add 1 T turmic to rice for color.
mix together meat& rice garnish with parsley are green onions.

Nutrition Facts : Calories 710.5, Fat 40.5, SaturatedFat 12.6, Cholesterol 181.2, Sodium 1842, Carbohydrate 44.2, Fiber 3.7, Sugar 5.8, Protein 40.3

AUTHENTIC SEAFOOD PAELLA

Authentic Seafood Paella image

Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.

Provided by Allrecipes

Categories World Cuisine Recipes European Spanish

Time 55m

Yield 2

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 onion, finely diced
½ tomato, finely diced
1 pinch salt
½ tablespoon smoked paprika
6 fresh romano or green beans
½ cup canned butter beans, drained and rinsed
½ cup white rice
6 large shrimp
6 mussels
6 clams
1 cup white wine
2 cups seafood stock
1 pinch saffron threads
1 teaspoon finely chopped fresh rosemary
1 cup fresh peas
5 baby squid, cut into rings and tentacles
1 lemon, cut into wedges
1 tablespoon chopped fresh flat-leaf parsley

Steps:

Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

Nutrition Facts : Calories 784.1 calories, Carbohydrate 73.5 g, Cholesterol 301.1 mg, Fat 20.1 g, Fiber 8.9 g, Protein 53 g, SaturatedFat 3.3 g, Sodium 979.8 mg, Sugar 5.3 g

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