Emeril's Pepper Stuffed Turkey
INGREDIENTS:
1 Whole Chicken - (abt 4 lbs);
-cut into 8 pieces, bone in
2 ts Salt
2 ts Freshly-ground black pepper
1/2 c Olive oil
2 c Chopped onions
1 c Chopped green bell pepper
1 c Chopped celery
6 tb Minced garlic
3 tb Minced shallots
1 lb Andouille sausage; cut into
-1" slices
3 c Uncooked long-grain white
-rice
1 1/2 c Peeled; seeded, chopped
-Italian plum tomatoes
1 tb Hot pepper sauce
9 Bay leaves
3 tb Emeril's Essence; see * Note
1/4 c Finely-chopped fresh parsley
1/2 ts Saffron threads
6 c Chicken stock
36 Littleneck clams; scrubbed
36 Mussels; scrubbed, debeared
18 md Shrimp in their shell -;
-(abt 3/4 lb)
1 Whole Chicken - (abt 4 lbs);
-cut into 8 pieces, bone in
2 ts Salt
2 ts Freshly-ground black pepper
1/2 c Olive oil
2 c Chopped onions
1 c Chopped green bell pepper
1 c Chopped celery
6 tb Minced garlic
3 tb Minced shallots
1 lb Andouille sausage; cut into
-1" slices
3 c Uncooked long-grain white
-rice
1 1/2 c Peeled; seeded, chopped
-Italian plum tomatoes
1 tb Hot pepper sauce
9 Bay leaves
3 tb Emeril's Essence; see * Note
1/4 c Finely-chopped fresh parsley
1/2 ts Saffron threads
6 c Chicken stock
36 Littleneck clams; scrubbed
36 Mussels; scrubbed, debeared
18 md Shrimp in their shell -;
-(abt 3/4 lb)
* 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.
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.