Emeril's Paellaya

  • Level: Easy
  • Yield: 6 servings
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1 cup chopped celery

1 whole chicken (about 4 pounds) cut into 8 pieces, bone in

2 teaspoons salt

6 tablespoons minced garlic

2 teaspoons fresh ground black pepper

3 tablespoons minced shallots

1 pound andouille sausage, cut into 1-inch slices

1/2 cup olive oil

2 cups chopped onions

3 cups uncooked long grain white rice

1 1/2 cups peeled, seeded, and chopped Italian plum tomatoes

1 cup chopped green bell pepper

1 tablespoon hot pepper sauce

18 medium shrimp in their shell (about 3/4 pound

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 debearded mussels

Essence (Emeril's Creole Seasoning):

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.

Essence (Emeril's Creole Seasoning):

  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.