New Orleans Style Paella
Transform your dinner table with the bold, vibrant flavors of New Orleans Style Paella—a mouthwatering fusion of Spanish tradition and Southern flair. This one-pan masterpiece pairs smoky andouille sausage, tender chicken thighs, and succulent shrimp with sweet bell peppers, celery, and aromatic spices like smoked paprika and cayenne. Toasted white rice absorbs a rich medley of chicken stock and crushed tomatoes, while littleneck clams add a briny depth of flavor. With pops of color from frozen peas and a fresh garnish of parsley, this dish is as visually stunning as it is delicious. Perfect for gatherings or a hearty family meal, serve it with zesty lemon wedges for a citrusy finish. Classic comfort meets Louisiana zest in this crowd-pleasing recipe that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoons cayenne pepper
- 1 teaspoon dried thyme
- 2 cups white rice
- 4 cups chicken stock
- 1 cup crushed tomatoes
- 2 pieces bay leaves
- 1 pound large shrimp, peeled and deveined
- 12 littleneck clams, scrubbed clean
- 1 cup frozen peas
- 0.25 cup fresh parsley, chopped
- 4 pieces lemon wedges, for serving
Instructions
Heat the olive oil in a large, deep skillet or paella pan over medium heat.
Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
Season the chicken thighs with salt and pepper, then add them to the pan. Cook until browned on all sides, about 6-8 minutes. Remove and set aside.
In the same pan, add the diced onion, bell pepper, and celery. Sauté until softened, about 5 minutes.
Stir in the minced garlic, smoked paprika, cayenne pepper, and dried thyme. Cook for 1 minute until fragrant.
Add the rice to the pan and stir to coat it in the spices and oil, letting it toast slightly for 1-2 minutes.
Pour in the chicken stock and crushed tomatoes, stirring to combine. Add the bay leaves.
Return the browned sausage and chicken back to the pan and bring the mixture to a simmer.
Lower the heat, cover, and let cook for 20 minutes, stirring occasionally to prevent sticking.
Nestle the shrimp and clams into the rice mixture, making sure the clams are hinge-side down. Cover and cook for another 10 minutes, or until the shrimp are pink and the clams have opened.
Sprinkle in the frozen peas and cook for an additional 3-5 minutes, uncovered.
Discard any unopened clams. Remove the bay leaves before serving.
Garnish with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
4279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.9 g | 215% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1939 mg | 646% | |
| Sodium | 4855 mg | 211% | |
| Total Carbohydrate | 199.3 g | 72% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 38.9 g | ||
| Protein | 481.7 g | 963% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1392 mg | 107% | |
| Iron | 193.0 mg | 1072% | |
| Potassium | 7779 mg | 166% | |
*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.
