Folse's Paella

Name: Folse's Paella
Yield: 8 servings (serving size: 1 1/2 cups)
Ingredients: 2 tablespoons olive oil; 1 cup chopped celery; 1 cup chopped onion; 1 cup chopped red bell pepper; 1/3 cup diced andouille sausage or kielbasa; 5 garlic cloves, crushed; 5 (8-ounce) bottles clam juice; 1 (14.5-ounce) can diced tomatoes, undrained; 1 1/2 cups uncooked long-grain rice; 1 cup frozen green peas; 1 cup lump crabmeat, shell pieces removed; 1 cup cooked, peeled, and deveined crawfish meat (about 6 ounces); 1/2 cup sliced green onions; 2 tablespoons minced fresh parsley; 1/2 teaspoon salt; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon cracked black pepper; 1/8 teaspoon ground red pepper; 1/2 pound medium shrimp, peeled

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Yield

8 servings (serving size: 1 1/2 cups)

Ingredients

2 tablespoons olive oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped red bell pepper
1/3 cup diced andouille sausage or kielbasa
5 garlic cloves, crushed
5 (8-ounce) bottles clam juice
1 (14.5-ounce) can diced tomatoes, undrained
1 1/2 cups uncooked long-grain rice
1 cup frozen green peas
1 cup lump crabmeat, shell pieces removed
1 cup cooked, peeled, and deveined crawfish meat (about 6 ounces)
1/2 cup sliced green onions
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon cracked black pepper
1/8 teaspoon ground red pepper
1/2 pound medium shrimp, peeled

How to Make It

Heat the oil in a large ovenproof Dutch oven over medium heat. Add celery and the next 4 ingredients; sauté 5 minutes. Add clam juice and tomatoes; bring to a boil. Stir in remaining ingredients. Cover and bake at 350° for 45 minutes. Fluff and stir with a fork.

Folse's Paella

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