Emeril's New New Orleans Paellaya


Yield:
8 servings

CATEGORIES
Ingredients
  • 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
Directions

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Emeril's New Orleans' Asian-Style Braised Pork Belly

    Recipe courtesy of Emeril Lagasse