Ingredients

Olive oil, for sauteeing
1 pound smoked sausage, such as andouille or hot Italian, sliced 1/2-inch thick
1 pound raw small to large shrimp, peeled, shells reserved
Salt and freshly ground black pepper
1 large yellow onion, roughly chopped
4 celery ribs, roughly chopped plus 2 celery ribs, minced
2 cups dry white wine
2 bay leaves
2 (14-ounce) cans diced tomatoes
6 cups chicken broth
3 teaspoons smoked paprika
Pinch saffron, optional
1 pound small clams, rinsed
1 large green bell pepper, seeded and chopped

10 to 12 scallions, white and greens parts chopped separately
4 cloves peeled garlic, minced
3 cups uncooked long-grain rice
1 teaspoon thyme leaves, minced
1 teaspoon hot sauce, or to taste
2 tablespoons chopped parsley leaves

Instructions

Heat large heavy saucepan over medium-high
heat and add 2 tablespoons olive oil. Reduce the heat to medium and cook the sausage until browned on both
sides. Season shrimp with salt and pepper. Add seasoned shrimp and continue to cook for 2 minutes or until
shrimp are cooked about half way, just turning pink. With a slotted spoon, transfer the sausage and shrimp to
a plate.

Saute shrimp shells in the same pan used for sausage and shrimp for 5 minutes until toasted and red. Add the
onion and celery, white wine, bay leaves, canned tomatoes, chicken broth, paprika and saffron, if using. Bring
the mixture to a simmer. Simmer for 30 minutes and remove the shrimp shells and vegetables with a slotted
spoon. Bring the broth back up to a simmer and add the clams. Cook until all are open, discarding any unopened
clams. Remove clams to a tray and pour the broth into a clean pot or bowl.

Heat the original pot that the broth was in and add some olive oil. Add the green pepper, scallion whites, and
garlic. Cook over moderate heat, stirring, for about 2 minutes. Add the rice and thyme and saute for about a

minute and then season with salt and pepper. Add stock (3 parts stock to rice, about 9 cups of broth - if you
do not have enough broth, add chicken broth and bring the mixture to a boil. Reduce the heat to a simmer,
cover and cook the jambalaya rice for 20 minutes. Stir in the hot sauce and parsley and then add the shrimp,
sausage and clams. Season with pepper and cook the mixture, covered, for 5 more minutes or until the shrimp
are just done and the rice is tender.

Serve the jambalaya sprinkled with the reserved scallion greens.