Seafood Pallela (Pie-aye-yah), more complicated to say than it is to make. This dish is a family style dinner favorite, and one of the best ways to use shrimp. If you live on the coast, I’m jealous of your ability to get fresh seafood. One of the only things I don’t like about living in the desert is how hard it can be to get good quality seafood. As you can assume, we don’t really go shrimping or collect fresh mussels, etc. but we do have some neat shrimp hatcheries in New Mexico. This recipe is really great for tiger shrimp because they are so large, it’s a good stand out dish for them.

Ingredients

• 1 1/4 arboreal rice
• 2 1/4 cups shrimp broth (boil skins)
• 1/2 lb andouille sausage
• 1/2 sweet onion
• Bundle green onions
• Heaping tsp garlic
• Pinch saffron in shrimp broth
• 28 oz crush tomato
• 1 package crab/calamari/mussels
• 1 red bell pepper
• 1 1/4 lb shrimp 16/20 raw skin on

Directions

1. Brown sausage in 3 tbs olive oil
2. Add onions then garlic
3. Broth
4. Rice
5. Tomatoes
6. Back at 425 for 20 ish minutes