Creole Seafood Jambalaya (P)

Name: Creole Seafood Jambalaya (P)
Ingredients: 1/2 pound bacon, diced; 1 pound fresh pork sausage, casings removed; 1/2 pound andouille sausage, diced; 3 tablespoons lard; 4 skinned and boned 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 teaspoon dried thyme; 2 bay leaves; 1 1/2 tablespoons pimentón de la Vera or smoked paprika; 1 teaspoon ground red pepper; 1 tablespoon celery salt; 1 cup canned crushed tomatoes; 2 cups basic chicken stock; 1 1/2 pounds raw Louisiana white shrimp or other wild American shrimp, peeled and deveined; 1 bunch green onions, chopped

Creole Seafood Jambalaya (P) was pinched from <a href="http://www.myrecipes.com/recipe/creole-seafood-jambalaya" target="_blank">www.myrecipes.com.</a>

""My family has been making a version of this dish for generations."--chef John Besh..."

INGREDIENTS

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1/2 pound bacon, diced

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1 pound fresh pork sausage, casings removed

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1/2 pound andouille sausage, diced

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3 tablespoons lard

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4 skinned and boned chicken thighs, cut into 1-inch cubes

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Kosher salt

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Freshly ground black pepper

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1 large onion, diced

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1 bell pepper, diced

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3 celery ribs, diced

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3 garlic cloves, minced

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2 cups converted white rice

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1 teaspoon dried thyme

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2 bay leaves

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1 1/2 tablespoons pimentón de la Vera or smoked paprika

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1 teaspoon ground red pepper

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1 tablespoon celery salt

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1 cup canned crushed tomatoes

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2 cups basic chicken stock

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1 1/2 pounds raw Louisiana white shrimp or other wild American shrimp, peeled and deveined

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1 bunch green onions, chopped

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