Folse's paella

Yield: 8 Servings

Measure Ingredient
2 tablespoons Olive oil
1 cup Chopped celery
1 cup Chopped onion
1 cup Chopped red bell pepper
⅓ cup Diced andouille sausage or
\N \N Kielbasa
5 \N Cloves garlic -- crushed
40 ounces Clam juice -- (5 bottles)
14½ can Diced tomatoes -- (1 can)
\N \N Undrained
1½ cup Uncooked long-grain rice
1 cup Frozen green peas
1 cup Lump crabmeat -- shell
\N \N Pieces removed
6 ounces Cooked peeled, and deveined
\N \N Crawfish meat -- (1 cup)
½ cup Sliced green onions
2 tablespoons Minced fresh parsley
½ teaspoon Salt
1½ teaspoon Chili powder
1 teaspoon Ground cumin
½ teaspoon Cracked black pepper
⅛ teaspoon Ground red pepper
½ pounds Medium shrimp -- peeled

Heat the oil in a large ovenproof Dutch oven over medium heat. Add celery and the next 4 ingredients; saute 5 minutes. Add clam juice and tomatoes; bring to a boil. Stir in remaining ingredients.

Cover and bake at 350 degrees for 45 minutes. Fluff and stir with a fork.

Yield: 8 servings (serving size: 1-½ cups).

Posted to MC-Recipe Digest V1 #144 Date: Tue, 9 Jul 1996 10:05:54 -0700 (PDT) From: PatH <phannema@...>

Recipe By : Cooking Light, Jan/Feb 1995, page 86

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