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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