1 whole chicken (about 4 pounds) cut into 8 pieces, bone in
2 teaspoons salt
2 teaspoons fresh ground black pepper
1/2 cup olive oil
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
6 tablespoons minced garlic
3 tablespoons minced shallots
1 pound andouille sausage, cut into 1-inch slices
3 cups uncooked long grain white rice
1 1/2 cups peeled, seeded, and chopped Italian plum tomatoes
1 tablespoon hot pepper sauce
9 bay leaves
3 tablespoons Essence
1/4 cup finely chopped fresh parsley
1/2 teaspoon saffron threads
6 cups chicken stock
36 scrubbed littleneck clams
36 scrubbed and debeared mussels
18 medium shrimp in their shell (about 3/4 pound

Cooking Recipe:

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 (many types of rice can be found in your supermarket, choose one that is suitable for the recipe) and stir fry for 2 minutes. Stir in the tomatoes, hot pepper sauce, bay leaves, Essence, parsley and saffron and simmer (cook slowly) 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.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup