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CAJUN PAELLA
Ingredients
2 tablespoons olive oil
4 chicken leg quarters
2 (8 ounce) packages dirty rice mix
5 cups water
2 pounds whole cooked crawfish, peeled
3/4 medium shrimp - peeled and deveined
1/2 pound andouille sausage, sliced into rounds
2 cups sliced mushrooms
1 large green bell pepper, chopped
1 large sweet onion, chopped
3 cloves garlic, minced
Directions
•
Heat oil in paella pan 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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Directions
Pre-cooking
•
Remove meat from the lobster.
•
Shell and de-vein shrimp.
•
Scrub mussels and clams.
•
Cut chicken into medium sized serving pieces.
Cooking
•
Combine oregano, peppercorns, garlic, salt, two Tbsp of the olive oil and
the vinegar and mash with back of spoon or with a mortar. Rub chicken
with the mixture.
•
Heat remaining olive oil in paella pan and brown chicken lightly over mod-
erate heat. Add ham, chorizo, salt pork, onion, green pepper, coriander
and capers.
•
Cook ten minutes over low heat. Add tomato sauce and rice and cook 5
minutes.
•
Add 4 cups of boiling water, saffron and shrimp. Mix well and cook rap-
idly, covered, until liquid is absorbed, about 20 minutes.
•
With a large spoon, turn rice from top to bottom.
•
Add lobster meat and peas; cover and cook 5 minutes longer.
•
Steam mussels and clams in a little water until their shells open.
•
Heat the pimientos and drain.
•
Use the mussels, clams and pimientos as a garnish.
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