Recipes	Post Office Box 141 Long Cove Road Tenants Harbor, Maine USA 04860 Tel: 1-888-229-1436 email: gem@midcoast.com

Emeril's New New Orleans Paellaya EMERIL'S NEW NEW ORLEANS PAELLAYA INGREDIENTS: 1 whole chicken (about 3 pounds), cut into 12 pieces, bone in 2 teaspoons salt 2 teaspoons fresh ground black pepper 1/2 cup olive oil 2 cups chopped onions 1 cup chopped green bell pepper 1 cup chopped celery 6 tablespoons minced garlic 3 tablespoons minced shallots 1 1/2 cups chopped andouille sausage (12 ounces) 3 cups uncooked long grain white rice 1 1/2 cups peeled, seeded, and chopped Italian plum tomatoes 1 tablespoon hot pepper sauce 9 bay leaves 3 tablespoons Emeril's Essence 1/2 teaspoon saffron threads 6 cups chicken stock 36 scrubbed littleneck clams 36 scrubbed and debearded mussels 18 medium shrimp in their shell (3/4 pound) 1/4 cup chopped parsley INSTRUCTIONS: 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. Yield: 8 servings. Return to recipe index