| 1 | | Whole chicken; (about 3 pounds), cut into 12 pieces, bone-in |
| 2 | ts | Salt |
| 2 | ts | Fresh ground black pepper |
| 1/2 | c | Olive oil |
| 2 | c | Chopped onions |
| 1 | c | Chopped green bell pepper |
| 1 | c | Chopped celery |
| 6 | tb | Minced garlic |
| 3 | tb | Minced shallots |
| 1 1/2 | c | Chopped andouille sausage; (12 ounces) |
| 3 | c | Uncooked long grain white rice |
| 1 1/2 | c | Peeled; seeded, and chopped Italian plum tomatoes |
| 1 | tb | Hot pepper sauce |
| 9 | | Bay leaves |
| 3 | tb | Emeril's Essence |
| 1/2 | ts | Saffron threads |
| 6 | c | Chicken stock |
| 36 | | Scrubbed littleneck clams |
| 36 | | Scrubbed and debearded mussels |
| 18 | md | Shrimp in their shell; (3/4 pound) |
| 1/4 | c | Chopped parsley * |
