New Orleans Style Paella

Transform your dinner table with the bold, vibrant flavors of New Orleans Style Paella—a mouthwatering fusion of Spanish tradition and Southern flair. This one-pan masterpiece pairs smoky andouille sausage, tender chicken thighs, and succulent shrimp with sweet bell peppers, celery, and aromatic spices like smoked paprika and cayenne. Toasted white rice absorbs a rich medley of chicken stock and crushed tomatoes, while littleneck clams add a briny depth of flavor. With pops of color from frozen peas and a fresh garnish of parsley, this dish is as visually stunning as it is delicious. Perfect for gatherings or a hearty family meal, serve it with zesty lemon wedges for a citrusy finish. Classic comfort meets Louisiana zest in this crowd-pleasing recipe that’s sure to impress!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 8 ounces andouille sausage, sliced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 0.5 teaspoons cayenne pepper
• 1 teaspoon dried thyme
• 2 cups white rice
• 4 cups chicken stock
• 1 cup crushed tomatoes
• 2 pieces bay leaves
• 1 pound large shrimp, peeled and deveined
• 12 littleneck clams, scrubbed clean
• 1 cup frozen peas
• 0.25 cup fresh parsley, chopped
• 4 pieces lemon wedges, for serving

Directions

Step 1

Heat the olive oil in a large, deep skillet or paella pan over medium heat.

Step 2

Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove and set aside.

Step 3

Season the chicken thighs with salt and pepper, then add them to the pan. Cook until browned on all sides, about 6-8 minutes. Remove and set aside.

Step 4

In the same pan, add the diced onion, bell pepper, and celery. Sauté until softened, about 5 minutes.

Step 5

Stir in the minced garlic, smoked paprika, cayenne pepper, and dried thyme. Cook for 1 minute until fragrant.

Step 6

Add the rice to the pan and stir to coat it in the spices and oil, letting it toast slightly for 1-2 minutes.

Step 7

Pour in the chicken stock and crushed tomatoes, stirring to combine. Add the bay leaves.

Step 8

Return the browned sausage and chicken back to the pan and bring the mixture to a simmer.

Step 9

Lower the heat, cover, and let cook for 20 minutes, stirring occasionally to prevent sticking.

Step 10

Nestle the shrimp and clams into the rice mixture, making sure the clams are hinge-side down. Cover and cook for another 10 minutes, or until the shrimp are pink and the clams have opened.

Step 11

Sprinkle in the frozen peas and cook for an additional 3-5 minutes, uncovered.

Step 12

Discard any unopened clams. Remove the bay leaves before serving.

Step 13

Garnish with chopped parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	4845.1 grams (4845.1g)

Amount per serving	% Daily Value*
Calories	4279

Total Fat 167.90g	215%
Saturated Fat 42.90g	215%
Polyunsaturated Fat 2.70g
Cholesterol 1939mg	646%
Sodium 4855mg	211%
Total Carbohydrate 199.30g	72%
Dietary Fiber 25.20g	90%
Total Sugars 38.90g
Protein 481.70g	963%

Vitamin D 32IU	159%
Calcium 1392mg	107%
Iron 193mg	1072%
Potassium 7779mg	166%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 45.5%

Carbs: 18.8%