Recipe - Emerils Paellaya

1 Whole Chicken (abt 4 lbs);
cut into 8 pieces, bone in
2 teaspoon Salt
2 teaspoon Freshlyground 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 pound Andouille sausage; cut into
1" slices
3 cup Uncooked longgrain white
rice
1 One half cup Peeled; seeded, chopped
Italian plum tomatoes
1 tablespoon Hot pepper sauce
9 Bay leaves
3 tablespoon Emeril's Essence; see * Note
One fourth cup Finelychopped fresh parsley
One half teaspoon Saffron threads
6 cup Chicken stock
36 Littleneck clams; scrubbed
36 Mussels; scrubbed, debeared
18 md Shrimp in their shell ;
(abt Three fourths lb)

* 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 # EM1A52 broadcast 10271997) Downloaded from their WebSite
http://www.foodtv.com

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

11101997

Recipe by: Emeril Lagasse