| 1 | c | Chicken stock OR low-sodium chicken broth |
| 1 | c | Clam juice |
| 1 | tb | Vegetable oil |
| 3 | | Italian sausages cut into 1-in slices |
| 1 | md | Onion; finely diced |
| 1 1/2 | c | Uncooked long grain rice |
| 2 | | Jalapeno peppers seeded and finely minced |
| 4 | tb | Curry powder |
| 1/2 | ts | Thread saffron |
| 1/2 | ts | Ground coriander |
| 1/4 | ts | Fennel seeds |
| 1/4 | ts | Ground cumin |
| 2 | tb | Chopped fresh dill; -=OR=- |
| 1 | tb | -Dried dill |
| 2 | lb | Chicken breast meat cut into 6 pieces |
| 1 | c | Unsweetened coconut milk Canned or Fresh (if unavailable, use all stock) |
| 12 | | Jumbo shrimp peeled and deveined |
| 12 | | Clams |
| 12 | | Mussels |
| | CONDIMENTS |
| | Lemon pickle, optional |
| | Garlic pickle, optional |
| | Mustard Seeds, optional |
| | Papaya Chutney, optional (See RECIPE) |
