New Orleans Style Paella Recipe #376895
My version and not hardly an original Paella recipe, but pretty darn good. Can be frozen after cooking.
by gailanng
2 hours | 1½ hours prep
SERVES 8
- 1/4 cup olive oil
- 3 lbs chicken, cut-up, bone-in
- 1/4 cup water
- 1 teaspoon oregano
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1/2 tablespoon parsley, minced
- 1 seeded jalapeno, minced (optional)
- 2 cups long-grain rice
- 1/2 teaspoon turmeric
- 3 tablespoons butter
- 4 cups chicken broth
- scant 1/2 teaspoon salt
- 1 lb shrimp, cooked and cleaned (can cook in microwave, see note below)
- 1/2 lb smoked sausage, sliced thin
- 1/4 lb ham, diced small
- salt and pepper
- Season cut-up chicken with salt and pepper to taste. (I cut breasts into smaller pieces).
- Heat olive oil; add chicken and brown on all sides.
- Add 1/4 cup water and oregano; cover and cook until chicken is tender, about 30 minutes.
- Remove chicken and set aside.
- Saute onion and garlic in pan drippings until tender. Stir in parsley and jalapeno.
- In another pot with tight fitting lid, melt butter; add rice and turmeric; saute over low heat for 5 minutes.
- Add chicken broth and salt; bring to a boil; cover and cook over low heat 17 minutes.
- Add onion and garlic; mix together.
- Arrange in layers in a 4 quart casserole the rice, chicken, shrimp, sausage and ham.
- Bake 350 degree oven about 30 minutes.
- Note: Shelled raw shrimp can be cooked in the microwave. Place shrimp in a microwavable bowl, uncovered and microwave full power for approximately 4 minutes; stirring half way inbetween just until they turn pink. Let stand for 2 minutes. Do not over cook.
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5 stars