Ingredients

• 1/2 cup all-purpose flour
• Essence, recipe follows
• 1 whole chicken, about 4 pounds, cut into 8 pieces
• 3 tablespoons olive oil
• 1 pound chorizo, cut on the bias in 2-inch pieces
• 1 medium onion, diced
• 2 cups diced potatoes
• 1 red pepper, julienned
• 1 yellow pepper, julienned
• 2 cups chopped tomatoes, peeled and seeded
• 2 tablespoons minced shallots
• 1 head garlic, skin removed and cloves left whole
• 1 cup pitted kalamata olives, sliced
• 1 cup white wine
• 1 cup chicken stock
• 1/2 cup finely chopped parsley leaves
• Pinch crushed red pepper flakes
• 1/2 cup sliced green onions
• Salt and black pepper
• 2 cups white rice, cooked, hot
• Freshly grated Parmesan, for garnish
• Chives, for garnish
• Small loaf crusty bread, for serving

Directions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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 oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.