Emeril's Paellaya

Categories: Main dish | Paella

Serves: 6 Servings

Ingredients:

1 Whole Chicken - (abt 4 lbs);
-cut into 8 pieces, bone in
2 ts Salt
2 ts Freshly-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 lb Andouille sausage; cut into
-1" slices
3 c Uncooked long-grain white
-rice
1 1/2 c Peeled; seeded, chopped
-Italian plum tomatoes
1 tb Hot pepper sauce
9 Bay leaves
3 tb Emeril's Essence; see * Note
1/4 c Finely-chopped fresh parsley
1/2 ts Saffron threads
6 c Chicken stock
36 Littleneck clams; scrubbed
36 Mussels; scrubbed, debeared
18 md Shrimp in their shell -;
-(abt 3/4 lb)

Instructions:
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

Season the chicken 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, Emeril's Essence, parsley 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. Discard any shells that
do not open.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A52 broadcast 10-27-1997) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

11-10-1997

Recipe by: Emeril Lagasse

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