3 lb chicken, cut up
2 teaspoons salt
black pepper, to taste
1/2 cup olive oil
1 1/2 cups yellow onion, chopped
3/4 cup green bell pepper, chopped
3/4 cup celery, chopped
6 tablespoons garlic, minced
1 1/2 cups Andouille sausage, chopped
3 cans rice
1 1/2 cups tomato, peeled and chopped
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
9 bay leaf
3 tablespoons Creole seasoning
1/2 teaspoon saffron threads
6 cups chicken stock
3 small lobster (1 - 1 1/4 lbs lightly steamed), cut into chunks
36 littleneck clams, scrubbed
36 mussels, scrubbed, debearded
18 medium shrimp in their shells
Season chicken pieces evenly with sat and pepper, patting seasoning
in with your hands. heat oil in a large deep saucepan over high
heat. Add chicken and sear until brow on all sides, about 4 minutes.
Add onion, bell pepper, celery, garlic, sausage and rice and stir
fry 2 minutes. Stir in tomatoes, Worcestershire sauce, Tabasco,
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 clams, cover and cook 4 minutes. Add mussels and shrimp, cover
and cook until rice is tender and shellfish are opened, about 3
minutes. Discard any mussels or clams that have not opened. Serve
in large shallow bowls.