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In 4Qt heavy-duty saucepan, combine the scallion trimmings, celery trimmings, and onion trimmings with 5 1/2 cups of water; bring to a boil over high heat. Add shrimp, let the water return to a boil and cook until pink and cooked through, about 3 minutes. Remove from the heat and let stand for 3 minutes. Strain through a sieve set over a large glass measuring cup. Reserve 4 1/2 cups of stock (add water if needed). When cool enough to handle, peel and devein the shrimp. Discard the shells and trimmings.
Melt the butter in a 5 to 6 Qt heavy duty pot over medium-high heat. Add the celery, onion, and bell pepper and cook until softened, about 7 minutes. Add ham and shrimp and cook until all excess moisture evaporates and the ham and vegetables begin to brown, about 5 minutes. Add the tomato paste and cook stirring, until a shade darker, about 3 minutes. Stir in bay leaf, thyme, cayenne, chili powder, allspice, cloves, and 1 1/2 tsp salt. Stir in the rice.
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Add the reserved stock and bring to a boil. Cover, lower the heat to maintain a simmer and cook undisturbed, just until the rice is tender, 20 to 25 minutes. Check the rice for doneness in several places.
Remove the pot from the heat. Sprinkle the paprika over the jambalaya and using a fork, gently fluff the scallions and paprika into the jambalaya. Cover and let stand for 10 minutes to let the flavors meld. Serve with hot sauce.
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