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	(4845.1g)

Amount per serving	% Daily Value*
Calories	4278.9

Total Fat 167.9g	0%
Saturated Fat 42.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1938.8mg	0%
Sodium 4855.0mg	0%
Total Carbohydrate 199.3g	0%
Dietary Fiber 25.2g	0%
Total Sugars 38.9g
Protein 481.7g	0%

Vitamin D 31.8IU	0%
Calcium 1391.9mg	0%
Iron 193.0mg	0%
Potassium 7779.1mg	0%

*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%