Paella - 3

Recipe Ingredients

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

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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