Recipe - Emerils New New Orleans Paella

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

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 recipeludigest by molony molony@scsn.net on Mar 13, 1998