Cajun Style Paella PDF Print E-mail
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Wednesday, 22 June 2011 01:37

This recipe plus bottle of Spanish wine & zydeco music and you’ve got friends forever!

Submitted by:  John Keife

John K


  • ½ pound medium shrimp, peeled (except for tails)
  • ½ pound cooked and peeled crawfish tails, deveined
  • 3 tsp Creole seasoning (like Tony Chachere’s), divided
  • 4 fresh or frozen small blue crabs, or ½ pound cocktail crab claws
  • 3 cups roasted chicken (from your grocer’s deli) removed from bones and cut into bite-sized pieces
  • 2 TBS olive oil
  • ¼ pound andouille or other smoked pork sausage, cut into ¼” slices
  • 1 large white or Vidalia onion, chopped
  • ½ medium green bell pepper, chopped
  • ½ medium red bell pepper, chopped
  • 2 medium tomatoes, chopped
  • 1 large jar of sliced mushrooms
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • ¾ cup dry white wine
  • 2 7-ounce packs of wild pecan aromatic rice
  • ¼ tsp powdered saffron
  • 1 cup fresh of frozen small (petite) pois green peas
  • ¾ cup chopped green onion
  • 1 2-ounce jar sliced pimentos, drained
  • 8 whole boiled crawfish for garnish


  1. Sprinkle Creole seasoning on shrimp and crawfish and refrigerate until ready to cook
  2. Remove top shell from crabs, clean out inedible parts; break remaining shells in half down middle, leaving claws attached; refrigerate until ready to cook
  3. Heat oil in large pan over medium-high heat; add shrimp, crawfish, and sausage to cook for 2-3 minutes or until shrimp turn pink; remove with slopped spoon
  4. Reduce heat to medium and add onion, bell peppers, tomatoes and mushrooms and continue cooking for 10-12 minutes, until onion is soft;
  5. Stir in garlic and cook 1 additional minute
  6. Add chicken broth and wine and bring to a boil;
  7. Stir in rice, saffron, and 1 tsp Creole seasoning
  8. Add crab halves (if using crab claws, don’t add yet), chicken, shrimp, and crawfish mixtures
  9. Cover and reduce heat to low, simmering 25-30 minutes or until rice is almost tender and liquid is absorbed
  10. Very gently stir in peas, green onions, and pimentos (and the claws you may be using)
  11. Cover and remove from heat; let stand 10 minutes; serve immediately
  12. Garnish with whole boiled crawfish

Serves 8


Last Updated on Sunday, 24 May 2015 19:27