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
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