Cajun Paella

Ingredients:

2 T. olive oil
4 chicken leg quarters
2 (8oz.) packages dirty rice
5 cups water
2 pounds whole cooked crawfish, peeled
3/4 medium shrimp-peeled and deveined
1/2 lb. andouille sausage, sliced into rounds
2 cups sliced mushrooms
1 large green bell pepper, chopped
1 large sweet onion, chopped
3 cloves garlic, minced


Heat oil in a heavy Dutch oven over medium heat. Sear chicken on all sides until browned. Stir in dirty rice mix and water. Stir in crawfish, shrimp, andouille sausage, mushrooms, bell pepper, onion and garlic. Bring mixture to a boil, and stir. Reduce heat, cover and simmer until rice is tender, and moisture is absorbed, 25-30 minutes.

Depending on the season and my budget, I will sometimes use the frozen crawfish tail meat instead. If I use fresh I usually leave a couple of them whole in it just because.