2 Reviews of New Orleans Style Paella

From: KateL

On Jul 5, 2009

DH stole the recipe for his "5 Stars - You Gotta Make This Again" file. Very tasty, but not too spicy for my MIL. This takes time, but it is worth it. I caught myself before I automatically skinned and deboned the chicken per usual. This recipe relies on the chicken fat to make an intense fond. If it has chicken, shrimp, andouille sausage and ham, you know it is decadent and it has to be Creole rather than Cajun. This differs from a Jambalaya by the spices; this is milder than the "dirty" roux of Cajun cooking. This recipe says "I love you or else I wouldn't have gone through all this. You Rate." Yes, we deserve this. Thank you for sharing this recipe, gailanng! Made for Please Review My Recipe.

From: mightyro_cooking4u

On Jul 24, 2009

I cut the recipe in half, but still came out terrific. I used little smokies cut in half, because I didn't have any smokd sausage, used hot peppers from the garden, no jalapenos, chicken tenders, cut into be sized pieces and no ham. It was not too spicy, but enough to let you know it was there. Made for 123 Hit Wonders. Thanks for posting.