Emeril's new new orleans paella
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | whole chicken - (abt 3 lbs); cut into 12 pieces, | |
| 1 | bone-in | |
| 2.00 | teaspoon | salt |
| 2.00 | teaspoon | freshly-ground black pepper |
| ½ | cup | olive oil |
| 2.00 | cup | chopped onions |
| 1.00 | cup | chopped green bell pepper |
| 1.00 | cup | chopped celery |
| 6.00 | tablespoon | minced garlic |
| 3.00 | tablespoon | minced shallots |
| 1½ | cup | chopped andouille sausage -; (abt 12 oz) |
| 3.00 | cup | uncooked long-grain white rice |
| 1½ | cup | peeled; seeded, chopped italian p |
| 1 | tomatoes | |
| 1.00 | tablespoon | hot pepper sauce |
| 9.00 | bay leaves | |
| 3.00 | tablespoon | emeril's essence; see * note |
| ½ | teaspoon | saffron threads |
| 6.00 | cup | chicken stock |
| 36.00 | littleneck clams; scrubbed | |
| 36.00 | mussels; scrubbed, debearded | |
| 18.00 | medium | shrimp - (abt 3/4 lb); in their shell |
| ¼ | cup | chopped parsley |
| 1 | === parmesan herb croutons === | |
| 4.00 | slice | stale white bread -; ( 8 by 8 by 1) |
| 1.00 | cup | prepared mayonnaise |
| 1.00 | cup | grated parmesan cheese |
| ¼ | chopped fresh herbs | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
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, Emeril's 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. For the croutons: Preheat the oven to 400 degrees. Slice the bread lengthwise in half, making 8 large triangles. Combine the mayonnaise, Parmesan Cheese, herbs and seasonings together. Spread the mixture onto the croutons and brown in the oven until golden, about 3 to 4 minutes. Garnish with fresh parsley and remove the croutons and place on the top of the paella.
This recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2275 broadcast 03-11-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
03-21-1998
Recipe by: Emeril Lagasse
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