2 pounds bacon, diced
3 pounds andouille sausage, diced
2 pounds fresh pork sausage, removed from casings
8 skinless, boneless chicken thighs, roughly cut into 1-inch cubes
9 cups converted Louisiana white rice
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
3 tablespoons pimenton de La Vera or smoked paprika
2 teaspoons cayenne pepper
2 dried bay leaves
2 teaspoons dried thyme
Freshly ground black pepper
1 tablespoon celery salt
1/2 cup lard
First, you’ll need to heat a very large pot (3–5 gallons) over high heat until it is hot, then reduce the heat to moderate. This will allow the heat to be uniform all over, preventing those little hot spots that are likely to burn.
Render the bacon with the sausages and the lard in the hot pot, stirring slowly with a long wooden spoon or a spade. While the pork is rendering, go ahead and season the chicken thighs with salt and black pepper.
Add the chicken to the pot, stirring, and cook until the chicken becomes golden brown, about 5 minutes.
After the chicken has browned, add the onions to the pot and allow them to caramelize, about 15 minutes. Add the bell peppers, celery, and garlic and cook for about 5 minutes. Continue stirring from time to time so that everything in the pot cooks evenly.
Next add the rice, thyme, bay leaves, pimentón, cayenne, 2 tablespoons salt, 1 tablespoon black pepper, and the celery salt to the pot and cook, stirring often, for 3 minutes.
Increase the heat to high and add the tomatoes and Chicken Stock to the pot. Bring the stock to a boil. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
While the rice is cooking in the covered pot, season the shrimp with salt and pepper and save them, along with the green onions, to be added at the last minute.
After the rice has simmered for 15 minutes, go ahead and remove the lid from the pot and fold in the shrimp and green onions.
Turn off the heat and let everything continue to cook in the hot covered pot for an additional 10 minutes. Remove the lid, fluff the jambalaya, and serve!