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Paella - 3

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Three-pound chicken - cut into 12 pieces, bone in
1 tablespoon 15mlBayou blast - {Emeril's Creole seasoning} - see * note
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 118mlOlive oil
1 1/2 cups 93g / 3.3ozChopped onions
3/4 cup 109g / 3.8ozChopped green peppers
3/4 cup 82g / 2.9ozChopped celery
1/4 cup 36g / 1.3ozChopped garlic
12 oz 340gAndouille sausage - - (1 1/2 cups)
3 cups 480g / 16ozLong-grain rice
1 1/2 cups 93g / 3.3ozChopped tomatoes
1 cup 237mlFresh green peas
5   Bay leaves
1/2 teaspoon 2.5mlSaffron threads
6 cups 1422mlChicken stock
18 cups 4266mlShrimp - - (just over 1 lb), in (large) their shells
2   Mussels - scrubbed and debeard
  Chopped parsley - for garnish
  Rouille - see * note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Rouille" recipes which are included in this collection.

Sprinkle the chicken with 1 tablespoon Bayou Blast and rub it in. Heat the oil in a large stock pot over medium-high heat. Add the chicken and brown on all sides, about 4 minutes. Add the onions, peppers, celery, garlic, sausage, and rice, cook for 2 minutes. Stir in the tomatoes, peas, bay leaves, and saffron and simmer for 2 minutes. Add the stock, stir well, bring to a boil. Lower the heat to medium, cover, and simmer for 8 minutes. Add the shrimp and mussels, cover, and cook for 3 minutes. Sprinkle with chopped parsley and drizzle with the Rouille.

Source:
ESSENCE OF EMERIL with Emeril Lagasse

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