Larry's Cajun Paella

Larry's Cajun Pileau
Categroies: Maindish, Cajun, Ethnic, Seafood, Poultry
Yieled: 6 servings

2 lb Chicken raw bonee & diced 1/2"
1 1/2 lb Shrimp raw shelled
1 lb Tasso diced 1/4"
1 lb Smoked beef sausage lsice 1/4"
1 lb Andouille sausage chopped coarse
1/2 c Chicken livers & gizzards raw diced 1/4"
2 ea Onions peeled & chopped coarse
1 lb English peas frozen
1 ea Can artichke hearts drained
1 c Chicken broth
1 c Red wine dry
2/3 c Green bell pepper seeded & diced 1/4"
2 ea Garlic cloves minced
2 c Stewed tomatoes chopped
1 c Celery sliced 1/4"
1 tb Oregano flakes
1 tb Celery salt
2 tb Olive oil
1 tb turmeric
1 ea Can French onion soup
1/2 c Carrots diced 1/4"
3 c Rice

Heat olive oil in a large cast iron Dutch oven.
Add chicken, Andouille, smoked sausage, Tasso, livers & gizzards.
Mix in onions & garlic.
Cook until onions begin to brown on edges.
Reduce heat to med-high then add shrimp, tomotoes & French onion soup.
Add oregano & salt then stir well.
Reduce heat to simmer.
Add Bell pepper, peas, artichoke hearts & celery to Durch oven.
Cover & allow to simmer for 20-25 mins.
Cook rice in another pot in your broth, wine & tumeric.
Add a small amount of water if needed.
When rice is done add to Dutch oven mixture.
Mix well, cover & allow to heat for 3-5 mins.
Serve at once.

ORIGIN:
Larry Duplechaine, Thibodaux-LA, circa 2008