Creole Seafood Jambalaya

southernliving.com

Heather Kay

½ lb. bacon, diced

1 lb. fresh pork sausage, casings removed

½ lb. andouille sausage, diced

3 Tbsp. lard

4 skinless, boneless chicken thighs, cut into 1-inch cubes

Kosher salt

Freshly ground black pepper

1 large onion, diced

1 bell pepper, diced

3 celery ribs, diced

3 garlic cloves, minced

2 cups converted white rice

1 tsp. dried thyme

2 bay leaves

1 ½ Tbsp. pimentón de la Vera or smoked paprika

1 tsp. ground red pepper

1 Tbsp. celery salt

1 cup canned crushed tomatoes

2 cups basic chicken stock

1 ½ pounds raw Louisiana white shrimp or other wild American shrimp, peeled and deveined

1 bunch green onions, chopped

Directions at southernliving.com

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