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| 1 | Whole Chicken - (abt 4 lbs); cut into 8 pieces, bone in |
| 2 Teelöffel | salt |
| 2 Teelöffel | black pepper freshly ground |
| 1/2 Tasse | olive oil |
| 2 Tasse | onions chopped |
| 1 Tasse | green bell pepper chopped |
| 1 Tasse | celery chopped |
| 6 Esslöffel | garlic minced |
| 3 Esslöffel | shallots minced |
| 1 x ca. 450 g | Andouille sausage; cut into 1" slices |
| 3 Tasse | Uncooked long-grain white rice |
| 1 1/2 Tasse | Peeled; seeded, chopped Italian plum tomatoes |
| 1 Esslöffel | pepper sauce hot |
| 9 | bay leaves |
| 3 Esslöffel | Emeril's Essence; see * Note |
| 1/4 Tasse | parsley fresh, finely chopped |
| 1/2 Teelöffel | Saffron threads |
| 6 Tasse | chicken stock |
| 36 | Littleneck clams; scrubbed |
| 36 | Mussels; scrubbed, debeared |
| 18 mittel | Shrimp in their shell -; (abt 3/4 lb) |
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* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
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, Emeril's 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.
Recipe
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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