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Cajun Paella

"Chicken, shrimp, crawfish, andouille sausage, mushrooms, bell peppers and onion come together into a rice-based dish that no one can resist! I've never been accused of timid use of ingredients!"
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Ingredients

1 h 15 m servings 757 cals
Original recipe yields 6 servings

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Directions

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  1. Heat oil in a heavy Dutch oven over medium high heat. Sear chicken on all sides until browned. Stir in dirty rice mix and water. Stir in crawfish, shrimp, sausage, mushrooms, bell pepper, onion and garlic. Bring mixture to a boil, and stir. Reduce heat, cover and simmer until rice is tender, and moisture is absorbed, 25 to 30 minutes.

Nutrition Facts


Per Serving: 757 calories; 30.5 g fat; 62.8 g carbohydrates; 54.6 g protein; 277 mg cholesterol; 1867 mg sodium. Full nutrition

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Reviews

Read all reviews 21
  1. 27 Ratings

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Most helpful positive review

I made this for my mom for mother's day. To reduce fat, I used 1 lb of boneless skinless chicken breasts cut into chunks and 1lb of medium large cooked shrimp. I also used one box of dirty rice ...

Most helpful critical review

Very flavorful, but the recipe calls for too much meat.

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I made this for my mom for mother's day. To reduce fat, I used 1 lb of boneless skinless chicken breasts cut into chunks and 1lb of medium large cooked shrimp. I also used one box of dirty rice ...

Very flavorful, but the recipe calls for too much meat.

It's good, most Paellas are bland - this has FLAVOR!

Just so so... If anyone finds any exceptional Paella recipes out there, please post them here. Basically, this didn't taste as good as what I tried in Barcelona; it was too bland. I had lefto...

this was a winner. it was gone befor i knew it.

i loved it ,but i made a seafood stock instead of water and the flavor had an amazing kick.

AWESOME! And Easy! This is a cool group dish, plus people will think you spent all day on it! The house smells great, feels like I'm in New Orleans!

I made this for the 4th. of July because my wife had to work that day and her and I could not get enough, we both loved this dish. The only thing I will change the next time I make this is to ad...

If you can get Rabideaux sausage out of Iowa, LA, it is out of this world. Also, I think sauteeing the white part of green onions and adding the green tops at the end will give this more Cajun ...