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1
In a large pot over medium-high heat add chickens and cover with water.
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2
Bring to a boil.
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3
Reduce heat and simmer until the chickens are cooked through.
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4
Remove the bones, setting aside the chicken meat and broth.
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5
In a large saucepan, fry the ground spicy sausage until cooked through.
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6
Set aside.
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7
In a large pot over medium heat, fry the bacon until crisp.
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8
Add the onions, celery, green and red peppers, and garlic cloves.
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9
Cook until the vegetables sweat.
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10
Add all seasonings and the hot sauce, to taste.
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11
Stir together.
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12
Add the chicken broth as needed and bring to a boil.
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13
Add the tomatoes, corn, and mushrooms.
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14
Add additional spices, to taste.
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15
Add the reserved chicken meat, reserved ground sausage, butter, smoked sausage, and ham.
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16
Add additional chicken broth as needed and return to a boil.
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17
Add the shrimp and continue to cook.
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18
When the shrimp are cooked through, determine that there is enough liquid to cook the rice.
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19
Add additional chicken broth, if needed.
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20
Add the rice and bring to a boil.
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21
Turn the heat down to low.
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22
The jambalaya is finished when the rice is fully cooked.
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23
Serve in large bowls.
