Emeril’s New New Orleans Paella Recipe
8 Servings
1.00 Whole Chicken - (abt 3 lbs);
-cut into 12 pieces,
Bone-in
2.00 ts Salt
2.00 ts Freshly-ground black pepper
0.50 c Olive oil
2.00 c Chopped onions
1.00 c Chopped green bell pepper
1.00 c Chopped celery
6.00 tb Minced garlic
3.00 tb Minced shallots
1.50 c Chopped andouille sausage -;
-(abt 12 oz)
3.00 c Uncooked long-grain white
-rice
1.50 c Peeled; seeded, chopped
-Italian plum
Tomatoes
1.00 tb Hot pepper sauce
9.00 Bay leaves
3.00 tb Emeril’s Essence; see * Note
0.50 ts Saffron threads
6.00 c Chicken stock
36.00 Littleneck clams; scrubbed
36.00 Mussels; scrubbed, debearded
18.00 md Shrimp - (abt 3/4 lb); in
-their shell
0.25 c Chopped parsley
=== PARMESAN HERB CROUTONS
-===
4.00 sl Stale white bread -; ( 8″ by
-8″ by 1″)
1.00 c Prepared mayonnaise
1.00 c Grated Parmesan cheese
0.25 Chopped Fresh herbs
Salt; to taste
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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-21-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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