 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
Ingredients:
1 (3-pound) chicken, cut into small pieces (about 12) |
2 teaspoons salt |
freshly ground black pepper |
1/2 cup olive oil |
1 1/2 cups chopped yellow onions |
3/4 cup chopped green bell peppers |
3/4 cup chopped celery |
6 tablespoons minced garlic |
1 1/2 cups chopped andouille sausage |
3 cups uncooked rice |
1 1/2 cups chopped peeled tomatoes |
1 tablespoon worcestershire sauce |
1 tablespoon hot sauce |
9 bay leaves |
3 tablespoons creole seasoning |
1/2 teaspoon saffron threads |
6 cups white chicken stock |
3 small (1 to 1 1/4 pounds each) lobsters, lightly steamed, cut into serving pieces |
36 scrubbed littleneck clams |
36 mussels, scrubbed and debearded |
18 medium shrimp in their shells (about 3/4 pound) |
Directions:
1. 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.
2. 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.
3. Remove bay leaves and serve in large shallow bowls. Place empty bowls on table for shells.
|
|