Recipe of the Week


Prep Time: 1 Hour
Yields: 6 Servings

Paella significantly influenced Louisiana cooking. Not only was the dish the forefather of jambalaya, but it was also a hearty meal that kept many Cajun and Creole families alive during hard times.

1 (3-pound) fryer chicken
24 (21–26 count) shrimp, peeled and deveined
1 tbsp saffron threads
4 cups chicken stock, divided
½ cup olive oil
1 pound chorizo or pork sausage, cut into 2-inch lengths
½ cup diced onions
½ cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
½ cup sliced green onions
½ cup sliced mushrooms
½ cup diced ham
1 cup sweet peas
1 cup diced tomatoes
3 cups long grain rice
1 tsp dry thyme
1 tsp dry basil
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste

Place saffron in a small glass bowl and microwave for 1 minute. Add ½ cup boiling stock to saffron and set aside to bloom. Cut chicken into serving pieces and season with salt, pepper, granulated garlic and hot sauce. In a 4-quart Dutch oven or 15-inch paella pan, heat olive oil over medium-high heat. Sauté chicken, a few pieces at a time, until browned on all sides. Remove and keep warm. In same oil, cook chorizo until medium-well. Remove and set aside with chicken. In the same oil, sauté onions, celery, bell peppers, minced garlic, green onions, mushrooms, ham, peas and tomatoes 3–5 minutes or until vegetables are wilted. Add rice and stir-fry into vegetables 3 minutes. Stir in remaining chicken stock, reserved saffron liquid, thyme and basil. Season with salt, pepper, granulated garlic and hot sauce. Bring to a low boil and cook 3 minutes, stirring occasionally. Blend in cooked chicken, chorizo and shrimp, then cover pan tightly with aluminum foil. Place over low heat or bake at 350°F for 30–45 minutes. Serve immediately.


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