Redneck Paella

Did a little experimenting last night. Paella with mudbugs, shrimp, and andouille. 


Dome at about 400°. I kept it around that temp the whole time. I did the sauté with the lid open, then moved it to the raised grid after I added the rice and stock. I won't do that next time; the rice had the right texture, but moving it away from the coals meant that I didn't get that bottom crust I wanted. 

After 25 minutes, I added the shrimp, crawfish, and peppers. Next time, I'll dice the peppers and throw 'em in with the aromatics. I'll also add the crawfish a bit later; these were already cooked, and just needed to be heated through. They got all rubbery in the 5 minutes that it took the shrimp to cook up.

Good meal, though. On the table in under an hour, and pretty cheap; that's about $5 worth of shrimp and $.76 worth of crawfish.