Emeril's Paellaya Recipe

Name: Emeril's Paellaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.", "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, parsley 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.", "Discard any shells that do not open.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

1945

kcal

Calories

Fat

150

Carbs

223

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 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, and more.

Yes, Emeril's Paellaya falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Emeril's Paellaya

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