Shrimp and Scallop Paella Cajun Country Rice

Cajun Paella. Cajun Seafood Paella Recipe In a large NON STICK pot heat oil till smoking an brown diced chicken,sauage, then tasso Rice : While the Spanish paella uses short-grain rice, the Louisiana version often uses long-grain rice or jasmine rice , which is more common in Southern Louisiana cooking.

This Cajun paella is filling and so flavorful thanks to Tony Chachere's Creole Spanish Rice Mix and seasoning that pairs perfectly with the meat and seafood in the dish Cover and cook 10 to 15 minutes longer or just until shrimp turn pink and rice is tender, stirring occasionally.

Pancakes and Paella Real Cajun Recipes by Donald Link

Place half the mussels in a pan with about a cup of water The whole pan gets brightened up with fresh lemon juice and parsley at the end and everybody dishes up straight from the skillet Their version of a jambalaya cooked using ingredients like rabbit, snails, clams, and vegetables

Pancakes and Paella Real Cajun Recipes by Donald Link. The use of Cajun seasoning, paprika, thyme, oregano, and bay leaves makes the Creole paella spicier and more aromatic than its Spanish counterpart Cover and bring to a boil; check in a few minutes and, using tongs or a slotted spoon, remove mussels to a separate bowl as they open.

You can make a delicious, authentic Paellathe most popular dish of. The whole pan gets brightened up with fresh lemon juice and parsley at the end and everybody dishes up straight from the skillet This Cajun paella is filling and so flavorful thanks to Tony Chachere's Creole Spanish Rice Mix and seasoning that pairs perfectly with the meat and seafood in the dish