Ham and sausage jambalaya

In a bowl, mix salt, peppers, paprika and coat chicken with mixture. In a large, heavy pot with a tight-fitting lid, heat shortening. Add chicken and sear on medium heat until brown, about 3 minutes. Set aside. Add onions, garlic, and celery to pot and sauté until soft, about 2 minutes. Add tomatoes and blend. Add rice and cook until it is golden, about 2 minutes. Add stock, reserved chicken, sausage, and ham. Bring to a boil, stirring. Lower heat and cover. Cook over low heat for 30 minutes. Check rice for tenderness. If it seems too dry, but rice is not yet tender, add a little more stock, cover, and continue cooking. When rice is done add green onions and parsley and toss lightly to combine. Yield: 4 servings.