Emeril's Paellaya

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)