WEEKDAYS 1e|12c|p

Quick and Easy Andouille and Shrimp Paella

Clinton Kelly
Servings: 4 - 5
30 to 45 min

A one pot meal the whole family will love!

  • Ingredients
  • step-by-step directions
Quick and Easy Andouille and Shrimp Paella
  • 1 tablespoon olive oil
  • 1/2 pound Andouille sausage (cut into 1/4-inch slices, on a bias)
  • 1 large white onion (peeled, finely diced)
  • 2 red bell peppers (tops removed, seeded and diced)
  • 1 1/2 teaspoons smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups clam broth
  • 1 1/2 cups chicken broth
  • 1 cup frozen peas (defrosted)
  • 1 1/2 cups arborio rice
  • 1 pound large shrimp (raw, peeled and deveined, tail-on)
  • 1/2 cup parsley leaves (chopped, for garnish)
  • 1 lemon (cut into wedges)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat the broiler on high heat.
  • In a paella pan, or a large heavy bottomed skillet, heat oil over medium-high heat, add Andouille sausage and saute until golden brown, about 6-8 minutes. Add onions, and bell peppers and cook until golden brown, about 6-7 minutes. Stir in smoked paprika and cayenne. Stir in the rice, thoroughly coating in fat and cook until slightly toasted, about 3 minutes. Add clam broth and chicken broth. Bring to a boil and reduce to a simmer. Season with salt and pepper. Cook until rice is nearly tender, about 15-20 minutes. Stir in peas.
  • Season shrimp with salt and pepper and add to the paella. Place in preheated broiler until rice begins to crisp, and shrimp is just cooked through, about 3-4 minutes.
  • Remove from the broiler. Serve warm and garnish with parsley and lemon wedges.
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