• Level: Intermediate
  • Total: 55 min
  • Prep: 30 min
  • Cook: 25 min
  • Yield: 6 servings
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1 (3-pound) chicken, cut into small pieces (about 12)

2 teaspoons salt

Freshly ground black pepper

1/2 cup olive oil

1 1/2 cups chopped yellow onions

3/4 cup chopped green bell peppers

3/4 cup chopped celery

6 tablespoons minced garlic

1 1/2 cups chopped andouille sausage

3 cups uncooked rice

1 1/2 cups chopped peeled tomatoes

1 tablespoon Worcestershire sauce

1 tablespoon hot sauce

9 bay leaves

3 tablespoons Creole seasoning

1/2 teaspoon saffron threads

6 cups white chicken stock

3 small (1 to 1 1/4 pounds each) lobsters, lightly steamed, cut into serving pieces

36 scrubbed littleneck clams

36 mussels, scrubbed and debearded

18 medium shrimp in their shells (about 3/4 pound)


  1. Sprinkle chicken pieces evenly with salt and 18 turns of pepper. Pat in seasoning with your hands. Heat oil in a large deep saucepan over high heat. Add chicken and sear until brown on all sides, about 4 minutes. Add onions, bell peppers, celery, garlic, sausage and rice and stir-fry 2 minutes. Stir in tomatoes, Worcestershire, hot sauce, bay leaves, Creole seasoning and saffron and simmer 1 minute. Add stock, stir well and bring to a boil. Cover and cook 4 minutes.
  2. Add lobster, tucking pieces into rice, cover and cook 4 minutes. Add clams, cover and cook 4 minutes. Add mussels and shrimp, cover and cook until rice is tender and shellfish are opened, about 3 minutes. Discard any mussels or clams that have not opened.
  3. Remove bay leaves and serve in large shallow bowls. Place empty bowls on table for shells.
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