-
Emeril's New New Orleans Paella
Ingredients
- 1 whl chicken, (about 3 pounds), cut into 12 pcs, bone-in
- 2 tsp Salt
- 2 tsp Fresh grnd black pepper
- 1/2 c. Extra virgin olive oil
- 2 c. Minced onions
- 1 c. Minced green bell pepper
- 1 c. Minced celery
- 6 Tbsp. Chopped garlic
- 3 Tbsp. Chopped shallots
- 1 1/2 c. Minced andouille sausage, (12 ounces)
- 3 c. Uncooked long grain white rice
- 1 1/2 c. Peeled, seeded, and minced Italian plum tomatoes
- 1 Tbsp. Warm pepper sauce
- 9 x Bay leaves
- 3 Tbsp. Emeril's Essence
- 1/2 tsp Saffron threads
- 6 c. Chicken stock
- 36 x Scrubbed littleneck clams
- 36 x Scrubbed and debearded mussels
- 18 med Shrimp in their shell, (3/4 lb.)
- 1/4 c. Minced parsley *
Directions
- Sprinkle the chicken pcs proportionately with the salt and pepper. Heat the oil in a large stock pot over high heat. Add in the chicken and brown on all sides, for about 4 min. Add in the onions, bell peppers, celery, garlic, shallots, sausage and rice and stir fry for 2 min. Stir in the tomatoes, warm pepper sauce, bay leaves, essence and saffron and simmer for 1 minute. Add in the stock, stir well and bring to a boil. Lower the heat, cover and simmer for 5 min. Add in the clams, and cook for 5 min. Add in the mussels and shrimp, cover and cook for 3 min. All of the clam and mussel shells should be opened. Throw away any which are still closed.
Share Recipe
Similar Recipes
Leave a review or comment
