Ingredients

• 1 whole chicken (about 3 pounds), cut into 12 pieces, bone in
• 2 teaspoons salt
• 2 teaspoons fresh ground black pepper
• 1/2 cup olive oil
• 2 cups chopped onions
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 6 tablespoons minced garlic
• 3 tablespoons minced shallots
• 1 1/2 cups chopped andouille sausage (12 ounces)
• 3 cups uncooked long grain white rice
• 1 1/2 cups peeled, seeded, and chopped Italian plum tomatoes
• 1 tablespoon hot pepper sauce
• 9 bay leaves
• 3 tablespoons Emeril's Essence
• 1/2 teaspoon saffron threads
• 6 cups chicken stock
• 36 scrubbed littleneck clams
• 36 scrubbed and debearded mussels
• 18 medium shrimp in their shell (3/4 pound)
• 1/4 cup chopped parsley

Directions

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