This is so much more than just Crawfish Paella with Black Beans & Asparagus. With so many colorful ingredients, this melting pot of a dish is filled with saffron rice, sweet peppers, hot serrano peppers, flaky cod, onions, garlic, smoked sausage…and as mentioned, asparagus tips, black beans and crawfish tail meat. (Yum!) If you are a Louisianian like me, this is similar to your favorite jambalaya, but with a Spanish twist. Every culture seems to have their favorite rice dish, and besides a classic Cajun jambalaya, this Spanish paella is one of mine.
(To view this recipe, click on the blue title of the blog post above*)
Crawfish Paella with Black Beans & Asparagus
Ingredients:
- 3 cups low-sodium/no-salt added chicken broth–divided
- 1 cup long-grain white rice
- pinch of saffron threads
- olive oil
- salt and pepper
- 4 oz. cod fillet
- 1/2 lb. cooked Louisiana crawfish tails
- 8 oz. smoked sausage, cut into half-moons
- 1 small yellow onion, chopped
- 2 garlic cloves minced
- 1 sweet bell pepper, chopped
- 1 serrano chile pepper, thinly sliced
- 1 cup cooked black beans
- 1 1/2 cups asparagus tips
- Hot sauce, for serving
Directions:
- Preheat the oven to 375 degrees. Arrange the cod, crawfish tails and sausage on a baking sheet. Season the cod with a touch of salt and pepper. Bake the proteins in the preheated oven for 12 minutes, or until the fish is flaky. Set aside.
- To make the rice, bring the broth along with the saffron and 1 teaspoon of olive oil to a boil. Add in the rice, cover, reduce the heat to low and cook for 18 minutes or until the rice is fluffy and the liquid is absorbed.
- In a Dutch oven or large straight-sided saute pan, heat 1 Tablespoon of olive oil. Add in the garlic, onion, both peppers, and asparagus tips; season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook for 10 minutes; add in the beans and the remaining 1 cup of stock. Cook for an additional 10 minutes over low heat.
- Toss the cooked rice, protein and veggies together in a large mixing bowl. Adjust seasonings if necessary. Serve warm with hot sauce, if desired.
Tagged: asparagus, black beans, chili peppers, chorizo, cod, crawfish paella, crawfish tails, long-grain rice, onion, paella, saffron, saffron rice, sausage, serrano peppers, Spanish, Spanish rice, sweet peppers, yellow rice
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