Cajun Paella
Dive into the bold, zesty flavors of the bayou with this Cajun Paella—a vibrant fusion of Spanish tradition and Southern soul. Packed with smoky andouille sausage, tender chicken thighs, succulent shrimp, and briny shellfish, this one-pan wonder is infused with classic Cajun seasoning and a pop of smoked paprika. Arborio rice soaks up the rich tomato and chicken stock base, while vibrant bell peppers, garlic, and sweet peas add layers of color and texture. Perfect for a crowd, this hearty dish comes together in under an hour and is beautifully garnished with fresh parsley and tangy lemon wedges. Whether you're hosting a gathering or simply craving a comforting, flavor-packed meal, Cajun Paella is sure to impress your taste buds and guests alike!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 12 ounces Andouille sausage
- 1 pound Boneless, skinless chicken thighs
- 2 tablespoons Cajun seasoning
- 1 medium Yellow onion, diced
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 4 Garlic cloves, minced
- 14 ounces Crushed tomatoes
- 4 cups Chicken stock
- 2 cups Arborio rice (or paella rice)
- 1 teaspoon Smoked paprika
- 1 pound Shrimp, peeled and deveined
- 1 pound Clams or mussels
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Heat olive oil in a large paella pan or wide skillet over medium-high heat.
Slice the andouille sausage into 1/2-inch thick pieces and cook until browned. Remove and set aside.
Season the chicken thighs with 1 tablespoon of Cajun seasoning, then sear until browned on both sides. Remove and set aside.
Add the diced onion, red bell pepper, green bell pepper, and garlic to the pan. Cook until softened, about 5 minutes.
Stir in the crushed tomatoes, chicken stock, and remaining Cajun seasoning. Bring to a simmer.
Add the uncooked rice, smoked paprika, and stir to coat. Reduce the heat to medium and simmer for 10 minutes.
Return the sausage and chicken to the pan, nestling them into the rice mixture.
Arrange the shrimp and clams or mussels on top of the rice, cover the pan with a lid or aluminum foil, and cook for another 15-20 minutes, or until the rice is tender, the shrimp are pink, and the shellfish have opened.
Sprinkle the frozen peas over the top and let the paella cook for 2 more minutes to warm them through.
Remove from heat, garnish with fresh parsley if desired, and serve with lemon wedges.
Nutrition Facts
Calories |
4794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.5 g | 276% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2142 mg | 714% | |
| Sodium | 15207 mg | 661% | |
| Total Carbohydrate | 235.8 g | 86% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 40.0 g | ||
| Protein | 479.2 g | 958% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1139 mg | 88% | |
| Iron | 153.0 mg | 850% | |
| Potassium | 8165 mg | 174% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
