材料:
- 2 TB Olive oil
- 1 LB虾 - 去壳去肠, 用盐抓捏后, 洗净, 擦干, 撒上胡椒, 盐 和 一点chili powder
- 小鸡一只切大块用盐,胡椒, chili powder 腌入味,
- Louisiana hot and smoked sausage (最好是用 Chorizo sausage)
- 1 dozen mussels
- Onion, celery, bell pepper—chopped (我喜欢多放一点蔬菜)
- Garlic minced
- 14.5 oz canned diced tomato
- ½ tsp saffron threads, soak in warm water (这是它的关键香料)
- 2 cup long grain rice, I used basmati rice here
- Chicken broth 1 罐 (有时用clam juice)
- 1 cup dry sherry wine
- Salt and black pepper to taste
- frozen peas and carrot (only needs peas, but this is what I have)
Lemon wedges and minced parsley for garnish (I used fennel from my garden)

做法：

6-quart braise pan (任何扁一点的, 平底的, 大口锅都行) , 烧热锅, 里面放橄榄油, 把鸡块放入, 两面煎成金黄,取出, 再放入腊肠,也炒成金黄取出, 同样把虾也两面煎过取出.

同一锅里加入洋葱, 芹菜, 甜黄椒, 大蒜, 炒软, 加米, 炒香,

加酒, 把锅底刮一下, 加番茄, 鸡汤, saffron, 鸡块 , 盐, 胡椒, 烧开, 盖盖, 小火焖15分钟。

开盖, 加豌豆, 腊肠, 虾, 拌匀, 加青口, 再盖盖, 中火焖7-8分钟, 关火.