Emeril's New New Orleans Paella

Categories: None

Serves: 8 Servings

Ingredients:

1 Whole chicken; (about 3
-pounds), cut into 12
-pieces, bone-in
2 ts Salt
2 ts Fresh ground black pepper
1/2 c Olive oil
2 c Chopped onions
1 c Chopped green bell pepper
1 c Chopped celery
6 tb Minced garlic
3 tb Minced shallots
1 1/2 c Chopped andouille sausage;
-(12 ounces)
3 c Uncooked long grain white
-rice
1 1/2 c Peeled; seeded, and chopped
-Italian plum tomatoes
1 tb Hot pepper sauce
9 Bay leaves
3 tb Emeril's Essence
1/2 ts Saffron threads
6 c Chicken stock
36 Scrubbed littleneck clams
36 Scrubbed and debearded
-mussels
18 md Shrimp in their shell; (3/4
-pound)
1/4 c Chopped parsley *

Instructions:
ESSENCE OF EMERIL SHOW#EE2275, AIR DATES: 1/17/96, 1/18/96, 1/20/96

Sprinkle the chicken pieces evenly with the salt and pepper. Heat the oil
in a large stock pot over high heat. Add the chicken and brown on all
sides, for about 4 minutes. Add the onions, bell peppers, celery, garlic,
shallots, sausage and rice and stir fry for 2 minutes. Stir in the
tomatoes, hot pepper sauce, bay leaves, essence and saffron and simmer for
1 minute. Add the stock, stir well and bring to a boil. Lower the heat,
cover and simmer for 5 minutes. Add the clams, and cook for 5 minutes. Add
the mussels and shrimp, cover and cook for 3 minutes. All of the clam and
mussel shells should be opened. Discard any that are still closed.

Posted to recipelu-digest by molony on Mar 13, 1998

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