Folse's paella
8 Servings
Ingredients
| Quantity | 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 |
| Kielbasa | ||
| 5 | Cloves garlic -- crushed | |
| 40 | ounces | Clam juice -- (5 bottles) |
| 14½ | can | Diced tomatoes -- (1 can) |
| Undrained | ||
| 1½ | cup | Uncooked long-grain rice |
| 1 | cup | Frozen green peas |
| 1 | cup | Lump crabmeat -- shell |
| Pieces removed | ||
| 6 | ounces | Cooked peeled, and deveined |
| 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 |
Directions
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