CookingLight diet CookingLight diet

Folse's Paella

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8 servings (serving size: 1 1/2 cups)
Chef John Folse Chef John Folse
January 1995
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 304
  • Caloriesfromfat 24%
  • Fat 8g
  • Satfat 1.8g
  • Monofat 4.2g
  • Polyfat 1.3g
  • Protein 19.7g
  • Carbohydrate 37.8g
  • Fiber 2.9g
  • Cholesterol 97mg
  • Iron 4.4mg
  • Sodium 724mg
  • Calcium 109mg

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.

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