| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | New Orleans | 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 <molony@scsn.net> on Mar 13, 1998
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