 |
|
|
|
|
|
|
|
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
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.
Essence (Emeril's Creole Seasoning):
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
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
|
Other Recipes from this Episode
|
|
|
|
|
|
|
|
|
|
![]("/food/images/spacers/spacer.gif"){kind=spacer}
