Rating: 4.4 stars
121 Ratings
  • 5 star values: 70
  • 4 star values: 40
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 4

Sausage, chicken, shrimp and rice dish!

Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.

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  • Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.

  • Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.

Nutrition Facts

617 calories; protein 56.1g; carbohydrates 38.5g; fat 24.2g; cholesterol 230.3mg; sodium 1729.6mg. Full Nutrition
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Reviews (93)

Most helpful positive review

Rating: 4 stars
04/24/2007
What makes the authentic Spanish Paella so flavorful is the use of powdered saffron. For this reason I eliminated the oregano and tumeric and used 1/16th teaspoon saffron. Its pricey, but you have to use only a wee bit to really enhance all the flavors of this wonderful dish. I also cut the broth to 3 cups and used 1/2c white wine, 1 pound shrimp not 2; 4 ounces of chorizo not 8 of italian sausage. Use peas instead of green peppers and you will have an authentic Paella. This is good...authentic is the best.Thanks Amy. Read More
(159)

Most helpful critical review

Rating: 3 stars
04/30/2007
This is NOT paella. This is Jambalaya, and not a great one at that. Paella is made with saffron and not the other types od herbs listed, and it is traditionally made with whole chicken parts and seafood (most still in shells). For a better version of this recipe try searching for Jambalaya, and for authentic Paella, look for a recipe with seafood and saffron. Read More
(113)
121 Ratings
  • 5 star values: 70
  • 4 star values: 40
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 4
Rating: 4 stars
04/24/2007
What makes the authentic Spanish Paella so flavorful is the use of powdered saffron. For this reason I eliminated the oregano and tumeric and used 1/16th teaspoon saffron. Its pricey, but you have to use only a wee bit to really enhance all the flavors of this wonderful dish. I also cut the broth to 3 cups and used 1/2c white wine, 1 pound shrimp not 2; 4 ounces of chorizo not 8 of italian sausage. Use peas instead of green peppers and you will have an authentic Paella. This is good...authentic is the best.Thanks Amy. Read More
(159)
Rating: 3 stars
04/30/2007
This is NOT paella. This is Jambalaya, and not a great one at that. Paella is made with saffron and not the other types od herbs listed, and it is traditionally made with whole chicken parts and seafood (most still in shells). For a better version of this recipe try searching for Jambalaya, and for authentic Paella, look for a recipe with seafood and saffron. Read More
(113)
Rating: 4 stars
06/29/2003
Took this to my company potluck and everyone loved this. One quick note though this recipe makes a HUGE amount of food. When I make it for my family I only make a half recipe and we still have enough to feed 6-7 people. Read More
(32)
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Rating: 5 stars
08/01/2006
This is one of my favorite recipes from this site - absolutely delicious! The only change I make is to substitute sea scallops (added 5 minutes before the shrimp) for the hot sausage (too spicy for my taste). Also I use already flavored saffron rice instead of white and omit the tumeric. I made this Christmas Eve for my parents and grandmother and everyone loved it! Thanks for a great recipe. Read More
(23)
Rating: 5 stars
07/23/2003
We loved this recipe...very unique blend of tastes! This is a refreshing combination and my daughter of 5 cleaned her bowl. I omitted the turmeric and on the second time I made this due to lack of hot Italian sausage available I just used mild sausage and it did not compromise the taste. Thanks Amy for this great recipe. Will make again and again!! Read More
(23)
Rating: 5 stars
07/02/2006
This is the best recipe! I got this recipe over 2 years ago from allrecipes.com and I make it all the time. This one is a keeper! Also please cook the rice separately and you won't have to wait for it to get done. When the rice is done you pour back into the pot when the rest of the meal is done. Mix it together. Read More
(18)
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Rating: 5 stars
01/20/2007
Perfect paella in my humble opinion. I too used chorizo and once the shrimp was in we placed little neck clams on top and covered the pot until they steamed open. My gang and company couldn't get enough. Thanks so much Amy! Read More
(16)
Rating: 5 stars
12/29/2003
Good eats! The sausage is a little easier to cut if you cook it through a bit first. Also use scissors to cut the sausages...it is much easier than using a knife because the sausages are hard to cut without making a mess. Also punch holes in the sausages so the juices run more. Read More
(11)
Rating: 4 stars
03/01/2005
What a great little recipe! I omitted the celery and changed a few other things around and it was fairly quick tasty and provided a bountiful portion of food. The safron is always a better way to go if you can but for the poor man tumeric works fine. Read More
(10)