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PREPARATION
1. To make the Cajun season- ing, in a small bowl, com- bine the cumin, coriander, paprika, white pepper, garlic powder, onion powder, red pepper flakes, cayenne, salt, black pepper, oregano and thyme. Set aside.
2. To make the paella, heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the chicken and sausage and cook un-
til browned and cooked through, about 10 minutes, stirring occasionally.
3. Add 1 tablespoon of the Cajun seasoning. Stir to combine, then transfer the mixture to a bowl. Set aside.
4. Heat the remaining 1 ta- blespoon oil in the same pot over medium-high heat. Add the onion, celery, garlic, carrots, peppers and mushrooms and cook until tender, stirring occasionally, about 10 minutes.
5. Add the remaining Cajun seasoning, tomatoes along with their juices and re- served chicken and sausage, stirring to combine. Stir in the rice and chicken broth. Reduce the heat to medi- um-low, cover and simmer until rice is tender, about 30 minutes.
6. Serve the paella hot, topped with cheese.
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