Instructions: Season the chicken with the salt and pepper. Heat the oil in a large stock pot over high heat. Add the chicken and brown on all sides, for about 4 minutes. Add the onions, bell peppers, celery, garlic, shallots, sausage, and rice and stir fry for 2 minutes. Stir in the tomatoes, hot pepper sauce, bay leaves, Emerils Essence, parsley and saffron and simmer for 1 minute. Add the stock, stir well and bring to a boil. Lower the heat, cover and simmer for 5 minutes. Add the clams, and cook for 5 minutes. Add the mussels and shrimp, cover and cook for 3 minutes. Discard any shells that do not open.

This recipe yields 6 servings.

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