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1
Season the chicken pcs with Cajun Spice Mix.
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2
Place chicken in a large plastic bag and add in the orange juice and lemon juice.
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3
Marinate in the refrigerator for about 40 min.
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4
Meanwhile, heat the extra virgin olive oil over medium heat in a large, heavy stockpot
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5
(8-qt or possibly larger) with a tight-fitting lid.
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6
Add in the sausage and saute/fry till browned on all sides.
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7
Remove to a large bowl and set aside.
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8
Drain the chicken and throw away marinade.
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9
Add in chicken to the pot, adding additional extra virgin olive oil if necessary.
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10
Saute/fry chicken over medium-high heat till browned on all sides, about 12 min.
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11
The spices will blacken as the chicken browns but won't taste burned.
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12
Transfer chicken pcs to the bowl with the sausage.
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13
Add in the minced onion, bell peppers and celery to the pot and cook over medium heat, scraping the brown bits off the bottom of the pan and stirring often, till the onions are limp.
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14
Add in the chopped garlic and continue to cook, stirring often, for another 5 min.
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15
Add in the paprika, cayenne pepper and rice; cook, stirring constantly, for another 2 to 3 min.
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16
Add in the sherry.
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17
Bring to a boil and boil, uncovered, for 2 min.
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18
Stir in the tomatoes with juice, broth, Tabasco sauce, okra, oregano, saffron and bay leaves.
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19
Stir well to combine.
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20
Nestle the chicken and sausage pcs into the rice mix, adding any juices which have accumulated in the bowl.
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21
Cover and cook over low heat for about 15 to 20 min, or possibly till the chicken is cooked through and the rice is tender.
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22
After 15 min, add in the shrimp and crayfish tail meat.
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23
Cover and cook for another 5 min.
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24
Turn off the heat and stir in the roasted red peppers and sliced green onions.
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25
Season to taste with salt and pepper.
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26
Cover the pot and let stand for an additional 10 min.
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27
Transfer to a serving dish, throw away the bay leaves and garnish with parsley.
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28
Serve with lemon wedges, green onion sprigs and pickled okra, if you like.
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29
Note: You can use Dry Sack sherry, found at Fred Meyer.
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30
Note: When available, whole crayfish (shells intact), blue crabs (split in half and cleaned), fresh mussels and fresh clams can be added with the shrimp and crayfish tail meat.
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31
Cajun Spice Mix
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32
Stir together the paprika, thyme, cayenne, chili pwdr, onion pwdr, garlic pwdr, black pepper and oregano.
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33
Measure out 1/2 c. for Cajun-Style Paella and reserve the rest for another use (such as seasoning fish fillets, chicken breasts or possibly steaks for grilling).
