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Cajun Chicken Paella
Paella is a rice dish that originated from Spain. Their version of a jambalaya cooked using ingredients like rabbit, snails, clams, and vegetables. I use a paella pan and cook it over wood coals on a BBQ pit, but any shallow skillet should work.
Prep Time
20
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
20
minutes
mins
Course
Main Course
Servings
8
Ingredients
▢
8
chicken thighs
(boiled)
▢
1
lbs
Savoie's® Andouille Sausage
(chopped)
▢
1
large red onion
(chopped)
▢
1
red bell pepper
(chopped)
▢
32
oz
chicken stock
▢
1
jar
button mushrooms (optional)
▢
1 ½
cups
long grain Jasmine rice
▢
8
oz
frozen corn
▢
8
oz
frozen peas
▢
1
tbsp
olive oil
▢
½
tsp
salt
(adjust to taste)
▢
1
tsp
black pepper
▢
½
tsp
cayenne pepper
▢
½
tsp
red pepper flakes
▢
1
tsp
paprika
▢
juice of ½ lime
Directions
▢
Boil Chicken for 30 min, cool, then remove skin and bones.
▢
Heat olive oil in pan on hot grill.
▢
Brown chicken and andouille sausage in pan. Add onions and red peppers. Cook for about 15 min.
▢
Add mushrooms (optional), chicken stock, and seasonings. Bring to a boil and let cook down some.
▢
Add rice, peas, and corn. Let cook until the rice is done. (about 45 min depending on the heat)
▢
Stir as the liquid is absorbed.
▢
Once rice is cooked add the lime juice.
▢
Serve hot!