Creole Seafood Jambalaya

Ingredients

• 1/2 pound dds
• 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

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