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