Recipe courtesy of Emeril Lagasse
Episode: Rice
Save Recipe Print
Total:
55 min
Prep:
30 min
Cook:
25 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

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.

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.

Remove bay leaves and serve in large shallow bowls. Place empty bowls on table for shells.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Paella

Paella

Paella

Recipe courtesy of Alton Brown

Paella

Recipe courtesy of Amalia Alban

Paella

Recipe courtesy of Michelle Bernstein

Paella

Recipe courtesy of Mark Motta

Paella

Recipe courtesy of Kathy Clyne Merrill

Paella

Recipe courtesy of Scott Leibfried

Browse Reviews By Keyword