Directions:
- Sprinkle chicken pieces evenly with salt and 18 turns of pepper. Pat in seasoning with your hands. Heat oil in a large deep saucepan over high heat. Add chicken and sear until brown on all sides, about 4 minutes. Add onions, bell peppers, celery, garlic, sausage and rice and stir-fry 2 minutes. Stir in tomatoes, Worcestershire, hot sauce, bay leaves, Creole seasoning and saffron and simmer 1 minute. Add stock, stir well and bring to a boil. Cover and cook 4 minutes.
- Add lobster, tucking pieces into rice, cover and cook 4 minutes. Add clams, cover and cook 4 minutes. Add mussels and shrimp, cover and cook until rice is tender and shellfish are opened, about 3 minutes. Discard any mussels or clams that have not opened.
- Remove bay leaves and serve in large shallow bowls. Place empty bowls on table for shells.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1306.7 Kcal (5471 kJ) | ||
| Calories from fat | 546.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.74g | 93% | |
|---|---|---|---|
| Cholesterol | 298.15mg | 99% | |
| Sodium | 2951.89mg | 123% | |
| Potassium | 1277.89mg | 27% | |
| Total Carbs | 116.78g | 39% | |
| Sugars | 8.27g | 33% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 71.15g | 142% | |
| Vitamin C | 48mg | 80% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 20.1mg | 112% | |
| Calcium | 189.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 151.44 Kcal (634 kJ) | ||
| Calories from fat | 63.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 93% | |
|---|---|---|---|
| Cholesterol | 34.55mg | 99% | |
| Sodium | 342.1mg | 123% | |
| Potassium | 148.1mg | 27% | |
| Total Carbs | 13.53g | 39% | |
| Sugars | 0.96g | 33% | |
| Dietary Fiber | 0.37g | 13% | |
| Protein | 8.25g | 142% | |
| Vitamin C | 5.6mg | 80% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 2.3mg | 112% | |
| Calcium | 22mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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