Emeril's Paellaya

• 1 whole chicken (about 4 pounds) cut into 8 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 pound andouille sausage, cut into 1-inch slices
• 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 Essence
• 1/4 cup finely chopped fresh parsley
• 1/2 teaspoon saffron threads
• 6 cups chicken stock
• 36 scrubbed littleneck clams
• 36 scrubbed and debeared mussels
• 18 medium shrimp in their shell (about 3/4 pound
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Season the chicken with the salt and pepper.
2. Heat the oil in a large stock pot over high heat.
3. Add the chicken and brown on all sides, for about 4 minutes.
4. Add the onions, bell peppers, celery, garlic, shallots, sausage, and rice and stir fry for 2 minutes.
5. Stir in the tomatoes, hot pepper sauce, bay leaves, Essence, parsley and saffron and simmer for 1 minute.
6. Add the stock, stir well and bring to a boil.
7. Lower the heat, cover and simmer for 5 minutes.
8. Add the clams, and cook for 5 minutes.
9. Add the mussels and shrimp, cover and cook for 3 minutes.
10. Discard any shells that do not open.
11. Combine all ingredients thoroughly and store in an airtight jar or container.
12. Yield: about 2/3 cup
13. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
14. Published by William and Morrow, 1993.

chicken, salt, fresh ground black pepper, olive oil, onions, green bell pepper, celery, garlic, shallots, sausage, long grain white rice, italian plum tomatoes, hot pepper, bay leaves, fresh parsley, saffron threads, chicken stock, littleneck clams, mussels, shrimp, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-paellaya-recipe.html (may not work)