Emeril's New New Orleans Paellaya

8 servings
  • 1 whole chicken (about 3 pounds), cut into 12 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 1/2 cups chopped andouille sausage (12 ounces)
  • 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 Emeril's Essence
  • 1/2 teaspoon saffron threads
  • 6 cups chicken stock
  • 36 scrubbed littleneck clams
  • 36 scrubbed and debearded mussels
  • 18 medium shrimp in their shell (3/4 pound)
  • 1/4 cup chopped parsley
  • 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

Sprinkle the chicken pieces evenly 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 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. All of the clam and mussel shells should be opened. Discard any that are still closed.

Essence (Emeril's Creole Seasoning):

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.

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