Emeril's New New Orleans Paellaya (Emeril Lagasse)

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Ingredients:

1 whole chicken (about 3 pounds), cut into 12 pieces, bone in

2 teaspoons salt

2 teaspoons fresh ground black pepper

1/2 cup olive oil

2 cups chopped onions

1 cup chopped green bell pepper

1 cup chopped celery

6 tablespoons minced garlic

3 tablespoons minced shallots

1 1/2 cups chopped andouille sausage (12 ounces)

3 cups uncooked long grain white rice

1 1/2 cups peeled, seeded, and chopped italian plum tomatoes

1 tablespoon hot pepper sauce

9 bay leaves

3 tablespoons emeril's essence

1/2 teaspoon saffron threads

6 cups chicken stock

36 scrubbed littleneck clams

36 scrubbed and debearded mussels

18 medium shrimp in their shell (3/4 pound)

1/4 cup chopped parsley

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions:

1. 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.
2. Essence (Emeril's Creole Seasoning):
3. Combine all ingredients thoroughly and store in an airtight jar or container.
4. Yield: about 2/3 cup
5. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

By RecipeOfHealth.com