Jambalaya

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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