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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