Emeril's Paellaya (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 whole chicken (about 4 pounds) cut into 8 pieces, bone in |
2 teaspoons salt |
2 teaspoons fresh ground black pepper |
1/2 cup olive oil |
2 cups chopped onions |
1 cup chopped green bell pepper |
1 cup chopped celery |
6 tablespoons minced garlic |
3 tablespoons minced shallots |
1 pound andouille sausage, cut into 1-inch slices |
3 cups uncooked long grain white rice |
1 1/2 cups peeled, seeded, and chopped italian plum tomatoes |
1 tablespoon hot pepper sauce |
9 bay leaves |
3 tablespoons essence |
1/4 cup finely chopped fresh parsley |
1/2 teaspoon saffron threads |
6 cups chicken stock |
36 scrubbed littleneck clams |
36 scrubbed and debeared mussels |
18 medium shrimp in their shell (about 3/4 pound |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. 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, 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.
2. Essence (Emeril's Creole Seasoning):
3. Combine all ingredients thoroughly and store in an airtight jar or container.
4. Yield: about 2/3 cup
5. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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