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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