Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Crawfish Paella

July 31st, 2009 · 11 Comments

Crawfish PaellaThis recipe is actually a modification from one we found in the Curves Fitness & Weight Management Plan book on page 68. The original recipe calls for shrimp, we were out of that so I had some crawfish tails on hand as a perfect substitute and it turned out to be a wonderful dish. And it is a very quick and easy preparation, taking all of about 30 minutes from prep time to sitting at the dinner table.

Yield: 4 servings

Ingredients
     
½ Tbsp Olive oil
8 Ounces Turkey sausage, sliced
1 Cup Onions, diced
1 Cup Bell pepper, diced
1 Tbsp Garlic, minced
2 Cups Chicken stock
½ Tbsp Saffron threads
¾ Cup Rice
1 Lb Crawfish tail meat (or shrimp)
To taste Salt and pepper
½ Cup Green onions, diced
     
Procedure Steps
     
1. Add olive oil to a large non-stick pan and brown the sliced turkey sausage on all sides. Remove and drain on paper towels.
2. Add the onions and bell pepper and sauté until soft, then add the garlic and continue a few more minutes.
3. Add the chicken stock and saffron threads and bring to a simmer.
4. Add the rice and stir well then cover and simmer on medium-low heat for 20 minutes or until rice is tender and all liquid is absorbed.
5. Add the crawfish tail meat (or shrimp) and continue to cook until crawfish tails are heated through or shrimp are pink. Fold in the turkey sausage.
6. Season to taste with the salt and pepper then garnish with the green onions and serve
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Tags: Cajun · Entrees · Recipes · Seafood

11 responses so far ↓

  • 1 JessieNo Gravatar // Jul 31, 2009 at 9:08 am

    ohhh that looks delicious, I love the addition of crawfish!

  • 2 CJ CarterNo Gravatar // Jul 31, 2009 at 9:43 am

    Absolutely love this…plan to try it out this weekend! Thanks for sharing!

  • 3 Cookin' CanuckNo Gravatar // Jul 31, 2009 at 11:39 am

    Wow, that is an easy preparation. Great for a weeknight meal! I have saffron sitting in my cupboard right now that’s begging to be used.

  • 4 Hugging the CoastNo Gravatar // Jul 31, 2009 at 2:59 pm

    Crawfish and saffron goodness…heaven!

  • 5 redkathyNo Gravatar // Jul 31, 2009 at 3:08 pm

    OM Gosh you’re killing me with these Cajun seafood dishes! 😉

  • 6 My Food and Life EncountersNo Gravatar // Aug 1, 2009 at 9:13 am

    I use to bartend at a country club and the Chef there made a dish like this. I LOVED IT! He also made bbq crawfish…It was addicting.

    Thanks for sharing

  • 7 queen bNo Gravatar // Aug 2, 2009 at 10:41 pm

    looks very, very good !

  • 8 Anthony M.No Gravatar // Aug 3, 2009 at 5:42 pm

    Saffron!!

  • 9 Ryan BoudreauxNo Gravatar // Aug 3, 2009 at 8:18 pm

    Now that crawfish season is over we are relegated to frozen tail meat for the next few months.

  • 10 Chili Cheese FryNo Gravatar // Aug 15, 2009 at 2:58 am

    Oh my this looks awesome and I still have a pound of frozen crawfish tails left!!

  • 11 July 2009 Roundup « The Random Item // Nov 13, 2009 at 1:30 am

    […] Steak and Greens from Blisstree, World-Famous Maine Lobster Roll from Boston Food & Whine, Crawfish Paella from Cajun Chef Ryan, Bouchon Roast Chicken from Carmen Cooks, Pressed Cuban-Style Burgers, Tuscan […]