- 2 cups quartered new potatoes, cooked
- 1 tablespoon olive oil
- 1 pound chorizo sausage, about 4 links, each link cut into 3 to 4 slices
- 2/3 cup chopped onion
- 1/4 cup chopped cilantro
- 2 tablespoons minced garlic
- 2 tablespoons minced shallots
- 2 cups medium-dice potatoes
- 2 teaspoons salt
- 1/2 teaspoon crushed red peppers
- 1 teaspoon black pepper
- 4 cups shrimp stock
- 4 dozen Littleneck clams, scrubbed
- 1 cup peeled, seeded, and chopped Italian plum tomatoes
- 1/2 cup chopped green onions
- 2 teaspoons Essence, recipe follows
- 3/4 cup roasted garlic aioli
- 12 slices crusty bread (about 2 to 3 inches in diameter)
- 2 tablespoons chopped parsley
Preheat oven 375 degrees F.
In a saute pan, heat the olive oil. When the pan is smoking hot, add the chorizo. Brown the sausage for 2 to 3 minutes. Add the onions, cilantro, garlic, shallots, potatoes, salt, crushed red pepper, black pepper, and shrimp stock. Bring to a boil. Add the clams, tomatoes, green onions and Essence. Cover the saute pan and cook over high heat until all the clams are open, about 5 minutes. Remove from the heat.
For the croutons: Spread the 1 tablespoon of aioli over each slice of bread. Bake for 2 to 3 minutes or until golden brown. Place the stew in a shallow bowl and serve with the croutons. Garnish with the 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
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.