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Emeril's New New Orleans Paellaya

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, C
    MineralsNatrium, Fluorine, Chromium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 whole chicken (about 3 pounds), cut into 12 pieces, bone in

    2. 2 teaspoons salt

    3. 2 teaspoons fresh ground black pepper

    4. 1/2 cup olive oil

    5. 2 cups chopped onions

    6. 1 cup chopped green bell pepper

    7. 1 cup chopped celery

    8. 6 tablespoons minced garlic

    9. 3 tablespoons minced shallots

    10. 1 1/2 cups chopped andouille sausage (12 ounces)

    11. 3 cups uncooked long grain white rice

    12. 1 1/2 cups peeled, seeded, and chopped Italian plum tomatoes

    13. 1 tablespoon hot pepper sauce

    14. 9 bay leaves

    15. 3 tablespoons Emeril's Essence

    16. 1/2 teaspoon saffron threads

    17. 6 cups chicken stock

    18. 36 scrubbed littleneck clams

    19. 36 scrubbed and debearded mussels

    20. 18 medium shrimp in their shell (3/4 pound)

    21. 1/4 cup chopped parsley

    Instructions Jump to Ingredients ↑

    1. 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.

    2. Yield : 8 servings

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