Yield: 8 servings
|1.00||whole chicken - (abt 3 lbs); cut into 12 pieces,|
|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|
|1.00 tablespoon||hot pepper sauce|
|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|
* 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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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