Jambalaya

Ingredients

• Olive oil, for sauteeing
• 1 pound smoked sausage, such as andouille or hot Italian, sliced 1/2-inch thick
• 1 pound raw small to large shrimp, peeled, shells reserved
• Salt and freshly ground black pepper
• 1 large yellow onion, roughly chopped
• 4 celery ribs, roughly chopped plus 2 celery ribs, minced
• 2 cups dry white wine
• 2 bay leaves
• 2 (14-ounce) cans diced tomatoes
• 6 cups chicken broth
• 3 teaspoons smoked paprika
• Pinch saffron, optional
• 1 pound small clams, rinsed
• 1 large green bell pepper, seeded and chopped
• 10 to 12 scallions, white and greens parts chopped separately
• 4 cloves peeled garlic, minced
• 3 cups uncooked long-grain rice
• 1 teaspoon thyme leaves, minced
• 1 teaspoon hot sauce, or to taste
• 2 tablespoons chopped parsley leaves

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