Folse'S Paella

• 2 tablespoons olive oil
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1/3 cup diced andouille sausage or kielbasa
• 5 garlic cloves, crushed
• 5 (8-ounce) bottles clam juice
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 1/2 cups uncooked long-grain rice
• 1 cup frozen green peas
• 1 cup lump crabmeat, shell pieces removed
• 1 cup cooked, peeled, and deveined crawfish meat (about 6 ounces)
• 1/2 cup sliced green onions
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cracked black pepper
• 1/8 teaspoon ground red pepper
• 1/2 pound medium shrimp, peeled

1. Heat the oil in a large ovenproof Dutch oven over medium heat. Add celery and the next 4 ingredients; saute 5 minutes. Add clam juice and tomatoes; bring to a boil. Stir in remaining ingredients. Cover and bake at 350u0b0 for 45 minutes. Fluff and stir with a fork.

olive oil, celery, onion, red bell pepper, andouille sausage, garlic, clam juice, tomatoes, longgrain rice, frozen green peas, lump crabmeat, crawfish meat, green onions, parsley, salt, chili powder, ground cumin, cracked black pepper, ground red pepper, shrimp

Taken from www.myrecipes.com/recipe/folses-paella (may not work)