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Ingredientes
- 1 whl Chicken - (abt 4 lbs) cut into 8 pcs, bone in
- 2 tsp Salt
- 2 tsp Freshly-grnd black pepper
- 1/2 c. Extra virgin olive oil
- 2 c. Minced onions
- 1 c. Minced green bell pepper
- 1 c. Minced celery
- 6 Tbsp. Chopped garlic
- 3 Tbsp. Chopped shallots
- 1 lb Andouille sausage cut into 1" slices
- 3 c. Uncooked long-grain white rice
- 1 1/2 c. Peeled, seeded, minced Italian plum tomatoes
- 1 Tbsp. Warm pepper sauce
- 9 x Bay leaves
- 3 Tbsp. Emeril's Essence see * Note
- 1/4 c. Finely-minced fresh parsley
- 1/2 tsp Saffron threads
- 6 c. Chicken stock
- 36 x Littleneck clams scrubbed
- 36 x Mussels scrubbed, debeared
- 18 med Shrimp in their shell - (abt 3/4 lb)
Direcciones
- Season the chicken with the salt and pepper. Heat the oil in a large stock pot over high heat. Add in the chicken and brown on all sides, for about 4 min. Add in the onions, bell peppers, celery, garlic, shallots, sausage, and rice and stir fry for 2 min. Stir in the tomatoes, warm pepper sauce, bay leaves, Emeril's Essence, parsley and saffron and simmer for 1 minute. Add in the stock, stir well and bring to a boil. Lower the heat, cover and simmer for 5 min. Add in the clams, and cook for 5 min. Add in the mussels and shrimp, cover and cook for 3 min. Throw away any shells which don't open.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 878g | |
| Recipe makes 6 servings | |
| Calories 1366 | |
| Calories from Fat 684 | 50% |
| Total Fat 76.21g | 95% |
| Saturated Fat 20.64g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 266mg | 89% |
| Sodium 2187mg | 91% |
| Potassium 1503mg | 43% |
| Total Carbs 89.69g | 24% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.9g | 3% |
| Protein 74.85g | 120% |
