| 1 | | Whole Chicken - (abt 4 lbs); cut into 8 pieces, bone in |
| 2 | ts | Salt |
| 2 | ts | Freshly-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 | lb | Andouille sausage; cut into 1" slices |
| 3 | c | Uncooked long-grain white rice |
| 1 1/2 | c | Peeled; seeded, chopped Italian plum tomatoes |
| 1 | tb | Hot pepper sauce |
| 9 | | Bay leaves |
| 3 | tb | Emeril's Essence; see * Note |
| 1/4 | c | Finely-chopped fresh parsley |
| 1/2 | ts | Saffron threads |
| 6 | c | Chicken stock |
| 36 | | Littleneck clams; scrubbed |
| 36 | | Mussels; scrubbed, debeared |
| 18 | md | Shrimp in their shell -; (abt 3/4 lb) |
