Ingredients

2 pounds bacon, diced 3 pounds Andouille sausage, diced 1/2 cup lard 2 pounds fresh pork sausage, removed from casings 8 skinless, boneless chicken thighs, roughly cut into 1-inch cubes Salt Freshly ground black pepper 6 large onions, diced 4 bell peppers, seeded and diced 10 stalks celery, diced 12 cloves garlic, minced 9 cups converted Louisiana white rice 2 teaspoons dried thyme 2 dried bay leaves 3 tablespoons pimenton de La Vera or smoked paprika 2 teaspoons cayenne pepper 1 tablespoon celery salt 6 cups canned crushed tomatoes 6 cups chicken stock 5 pounds Louisiana white shrimp, or other wild American shrimp, peeled and deveined 3 bunches green onions, chopped

Description

Both The French And The Spanish Have Had Their Influence On Our Famous Rice-based, Paella-like Jambalaya. As We Do With A Crawfish Boil Or A Cochon De Lait (suckling Pig), We Make Jambalaya For A Great Gathering Of Folks, Often Cooking It Outdoors Over A

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