Recipe - Folses Paella

2 tablespoon Olive oil
1 cup Chopped celery
1 cup Chopped onion
1 cup Chopped red bell pepper
1/3 cup Diced andouille sausage or
Kielbasa
5 Cloves garlic crushed
40 ounce Clam juice (5 bottles)
14 One half cn Diced tomatoes (1 can)
Undrained
1 One half cup Uncooked longgrain rice
1 cup Frozen green peas
1 cup Lump crabmeat shell
Pieces removed
6 ounce Cooked peeled, and deveined
Crawfish meat (1 cup)
One half cup Sliced green onions
2 tablespoon Minced fresh parsley
One half teaspoon Salt
1 One half teaspoon Chili powder
1 teaspoon Ground cumin
One half teaspoon Cracked black pepper
1/8 teaspoon Ground red pepper
One half pound Medium shrimp peeled

Heat the oil in a large ovenproof Dutch oven over medium heat. Add celery
and the next 4 ingredients; saute 5 minutes. Add clam juice and tomatoes;
bring to a boil. Stir in remaining ingredients.

Cover and bake at 350 degrees for 45 minutes. Fluff and stir with a fork.
Yield: 8 servings (serving size: 1One half cups).

Posted to MCRecipe Digest V1 #144

Date: Tue, 9 Jul 1996 10:05:54 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By : Cooking Light, Jan/Feb 1995, page 86