Seafood and Sausage Paella

By DWatkins23

Take off on Emeril Lagasse's Paella. I left out mussels and clams

Ingredients

• 1 (3-pound) chicken, cut into small pieces (about 12)
• 2 teaspoons salt
• Freshly ground black pepper
• 1/2 cup olive oil
• 1 1/2 cups chopped yellow onions
• 3/4 cup chopped green bell peppers
• 3/4 cup chopped celery
• 6 tablespoons minced garlic
• 1 1/2 cups chopped andouille sausage
• 3 cups uncooked rice
• 1 1/2 cups chopped peeled tomatoes
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 9 bay leaves
• 3 tablespoons Creole seasoning
• 1/2 teaspoon saffron threads
• 6 cups white chicken stock
• 3 small (1 to 1 1/4 pounds each) lobsters, lightly steamed, cut into serving pieces
• 18 medium shrimp in their shells (about 3/4 pound)

Preparation

Step 1

Sprinkle chicken pieces evenly with salt and 18 turns of pepper. Pat in seasoning with your hands. Heat oil in a large deep saucepan over high heat. Add Sausage and cook, then add chicken and sear until brown on all sides, about 4 minutes. Add onions, bell peppers, celery, garlic, and rice and stir-fry 2 minutes. Stir in tomatoes, Worcestershire, hot sauce, bay leaves, Creole seasoning and saffron and simmer 1 minute. Add stock, stir well and bring to a boil. Cover and cook 4 minutes.

Add lobster, tucking pieces into rice, cover and cook 4 minutes. Add shrimp, cover and cook until rice is tender and shellfish are opened, about 7 minutes.

Remove bay leaves and serve in large shallow bowls. Place empty bowls on table for shells.