Chicken and Sausage Jambalaya Canning

 Chicken and Sausage Jambalaya


4 lbs Chicken Pieces
3 lbs Andouille Sausage, cut into ¼ inch pieces
½ lb Tasso Ham ( smoked, spiced ham)
2 Tbsp Bacon drippings
3 Onions, diced
1 red bell peppers, diced
1 yellow bell pepper
5 ribs Celery, diced
28 oz can of diced tomatoes
8 oz can tomato sauce
2 quarts Chicken Broth/Stock
1 bunch green onions
1 Tbsp Cajun Seasoning
1 Tbsp Black Pepper
1 Tbsp Garlic Powder
2 Tbsp Dried Thyme
2 Tbsp Smoked Paprika
2 Tbsp Chili Powder

Place chicken pieces in a heavy bottom stock pot and put enough water to cover. Bring to a boil and simmer for 1 hour. Remove chicken pieces and let cool enough to handle, reserving chicken stock. Remove skin and bones from the chicken.
Pre cook sausage to remove as much grease as possible.
Meanwhile, put bacon drippings in a large Skillet and cook onions, bell peppers, and celery until soft.
Place cooked vegetables in chicken stock and add spices and broth.
Add chicken meat, Andouille sausage and Tasso Ham.
Add green onions.
Simmer for about 30 minutes.

Ladle into hot jars in pressure can pints for 75 minutes, quarts for 90 minutes. Pressure according to your altitude.
   When ready to prepare, add 1 cup of long grain white rice and cook until tender, about 20 minutes. Or serve over already cooked rice... Cooks choice.

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