Cajun-Style Paella
MERMAN'S REVENGE RECIPE
CAJUN-STYLE PAELLA
Andouille sausage, chicken and shrimp come together with seasoned rice and bold Cajun Style Seasoning for a hearty seafood skillet made to share.
LET'S COOK
DIRECTIONS
START THE PAN
Heat olive oil in a large, wide skillet or paella pan. Add the sliced andouille sausage and cook until lightly browned.
SEASON THE CHICKEN
Season the chicken with Merman's Revenge Cajun Style Seasoning and add it to the pan. Cook until browned.
ADD THE VEGETABLES
Add the onion, bell pepper and garlic. Sauté until softened.
ADD THE RICE
Stir in the rice and coat it thoroughly with the seasoned cooking juices in the pan.
SIMMER
Pour in the stock and bring to a gentle simmer. Cook until the rice is tender, adding additional liquid if necessary.
ADD THE SHRIMP
Add the shrimp toward the end of cooking so they stay tender. Continue cooking until the shrimp and chicken are fully cooked.
FINISH & REST
Add another light sprinkle of Cajun Style Seasoning if desired. Remove from the heat, let the paella rest briefly and serve.
MADE WITH
CAJUN STYLE SEASONING
Bold Cajun-style flavor brings the sausage, chicken, shrimp and rice together in every bite.
EXPLORE CAJUN STYLE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
SEASON IN LAYERS
Season the chicken early, then taste again near the end before adding another sprinkle.
SHRIMP GOES IN LAST
Add the shrimp toward the end so it cooks through without spending too long in the simmering pan.
LET IT REST
Give the finished paella a brief rest off the heat before serving.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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