Name: Emeril's Paellaya
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)

Jesus is not indifferent, unconcerned or unable to fulfill His promise. He knows after He returns there will be no opportunity for salvation. His so-called delay “as some count slowness” (2 Pet. 3:9) is a token of His mercy – giving people just a little more time to repent and trust Him. Jesus is being patient for His enemies to come to repentance. It was the same before His judgment with water. “When the patience of God kept waiting in the days of Noah” (1 Pet. 3:20). God is always looking to show mercy to the guilty (cf. Eze. 33:11).

Randy Smith

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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-10-1997
Recipe by: Emeril Lagasse

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