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1
Heat large heavy saucepan over medium-high heat and add 2 tablespoons olive oil.
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2
Reduce the heat to medium and cook the sausage until browned on both sides.
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3
Season shrimp with salt and pepper.
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4
Add seasoned shrimp and continue to cook for 2 minutes or until shrimp are cooked about half way, just turning pink.
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5
With a slotted spoon, transfer the sausage and shrimp to a plate.
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6
Saute shrimp shells in the same pan used for sausage and shrimp for 5 minutes until toasted and red.
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7
Add the onion and celery, white wine, bay leaves, canned tomatoes, chicken broth, paprika and saffron, if using.
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8
Bring the mixture to a simmer.
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9
Simmer for 30 minutes and remove the shrimp shells and vegetables with a slotted spoon.
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10
Bring the broth back up to a simmer and add the clams.
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11
Cook until all are open, discarding any unopened clams.
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12
Remove clams to a tray and pour the broth into a clean pot or bowl.
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13
Heat the original pot that the broth was in and add some olive oil.
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14
Add the green pepper, scallion whites, and garlic.
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15
Cook over moderate heat, stirring, for about 2 minutes.
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16
Add the rice and thyme and saute for about a minute and then season with salt and pepper.
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17
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.
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18
Reduce the heat to a simmer, cover and cook the jambalaya rice for 20 minutes.
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19
Stir in the hot sauce and parsley and then add the shrimp, sausage and clams.
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20
Season with pepper and cook the mixture, covered, for 5 more minutes or until the shrimp are just done and the rice is tender.
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21
Serve the jambalaya sprinkled with the reserved scallion greens.
