Name: Emeril's New New Orleans Paella
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 *

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Robert Peterson

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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