Emeril's new new orleans paella

Yield: 8 servings

Measure 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

* 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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