Jambalaya

2 pounds bacon, diced 9 cups converted Louisiana white rice
3 pounds Andouille sausage, diced 2 teaspoons dried thyme
1/2 cup lard 2 dried bay leaves
2 pounds fresh pork sausage, removed from casings 3 tablespoons pimenton de La Vera or smoked paprika
8 skinless, boneless chicken thighs, roughly cut into 1-inch cubes 2 teaspoons cayenne pepper
Salt 1 tablespoon celery salt
Freshly ground black pepper 6 cups canned crushed tomatoes
6 large onions, diced 6 cups chicken stock
4 bell peppers, seeded and diced 5 pounds Louisiana white shrimp, or other wild American shrimp, peeled and deveined
10 stalks celery, diced 3 bunches green onions, chopped
12 cloves garlic, minced
Yield: 14 Servings Shopping List:Add Recipe Recipe Added!View shopping list
directionsPrep: 30 min Total: 60 min


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