Shrimp-Andouille Paella Recipe

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

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.