| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Main dish, Paella | 6 | Servings |
INGREDIENTS
| 1 | Whole Chicken – (abt 4 lbs); cut into 8 pieces, bone in | |
| 2 | ts | Salt |
| 2 | ts | Freshly-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 | lb | Andouille sausage; cut into 1" slices |
| 3 | c | Uncooked long-grain white rice |
| 1 1/2 | c | Peeled; seeded, chopped Italian plum tomatoes |
| 1 | tb | Hot pepper sauce |
| 9 | Bay leaves | |
| 3 | tb | Emeril's Essence; see * Note |
| 1/4 | c | Finely-chopped fresh parsley |
| 1/2 | ts | Saffron threads |
| 6 | c | Chicken stock |
| 36 | Littleneck clams; scrubbed | |
| 36 | Mussels; scrubbed, debeared | |
| 18 | md | Shrimp in their shell -; (abt 3/4 lb) |
INSTRUCTIONS
* 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 # EM-1A52 broadcast 10-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 11-10-1997 Recipe by: Emeril Lagasse
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