Paella

Ingredients

1 3-pound chicken, cut into 12 pieces, bone in
Creole spice
Salt and pepper
1/2 cup olive oil
1 1/2 cups chopped onions
3/4 cup chopped green peppers
3/4 cup chopped celery
1 /4 cup chopped garlic
12 ounces (1 1/2 cups) Andouille sausage
3 cups long grain rice
1 1/2 cups chopped tomatoes
1 cup fresh green peas
5 bay leaves
1/2 teaspoon saffron threads
6 cups chicken stock
18 (just over a 1 pound) large shrimp, in their shells
2 dozen mussels, scrubbed and debearded
Chopped parsley for garnish
Rouille (previous recipe)

Instructions

Sprinkle the chicken with 1 tablespoon spice and rub it in. Heat the oil in a large stock pot over medium high. Add the chicken and brown on all sides, about 4 minutes. Add the onions, peppers, celery, garlic, sausage, and rice, cook for 2 minutes. Stir in the tomatoes, peas, bay leaves, and saffron and simmer for 2 minutes. Add the stock, stir well, bring to a boil. Lower the heat to medium, cover, and simmer for 8 minutes. Add the shrimp and mussels, cover, and cook for 3 minutes. Sprinkle with chopped parsley and drizzle with the rouille.

Yield: 4-6 servings