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    You are in: Home / Recipes / New Orleans-Style Paella Recipe
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    New Orleans-Style Paella

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on July 24, 2009

      I cut the recipe in half, but still came out terrific. I used little smokies cut in half, because I didn't have any smokd sausage, used hot peppers from the garden, no jalapenos, chicken tenders, cut into be sized pieces and no ham. It was not too spicy, but enough to let you know it was there. Made for 123 Hit Wonders. Thanks for posting.

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    • on July 05, 2009

      DH stole the recipe for his "5 Stars - You Gotta Make This Again" file. Very tasty, but not too spicy for my MIL. This takes time, but it is worth it. I caught myself before I automatically skinned and deboned the chicken per usual. This recipe relies on the chicken fat to make an intense fond. If it has chicken, shrimp, andouille sausage and ham, you know it is decadent and it has to be Creole rather than Cajun. This differs from a Jambalaya by the spices; this is milder than the "dirty" roux of Cajun cooking. This recipe says "I love you or else I wouldn't have gone through all this. You Rate." Yes, we deserve this. Thank you for sharing this recipe, gailanng! Made for Please Review My Recipe.

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    Nutritional Facts for New Orleans-Style Paella

    Serving Size: 1 (479 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 809.6
    Calories from Fat 424
    Total Fat 47.1 g
    Saturated Fat 14.2 g
    Cholesterol 235.1 mg
    Sodium 1305.5 mg
    Total Carbohydrate 40.1 g
    Dietary Fiber 0.9 g
    Sugars 1.4 g
    Protein 52.0 g


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