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.