Emerils New New Orleans Paella

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2 ts Salt
1/2 c olive oil
9 Bay Leaves
1 Whole chicken; (about 3
1 1/2 c ?; Peeled, seeded, and chopped
1/2 ts Saffron threads
6 c Chicken Stock
1 c Celery; chopped
36 littleneck clams; Scrubbed and debearded
6 tb Garlic; minced
1 1/2 c andouille sausage; Chopped
1 tb Hot pepper sauce
3 c long-grain white, uncooked
2 ts Fresh ground black pepper
3 tb Shallots; minced
1/4 c parsley; Chopped *
2 c Onions; chopped
1 c green bell pepper; Chopped
18 md Shrimp; in their shell

Original recipe makes 8



ESSENCE OF EMERIL SHOW#EE2275, AIR DATES: 1/17/96, 1/18/96, 1/20/96 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. Posted to recipelu-digest by molony on Mar 13, 1998

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