Pressure Canning Jambalaya Meal in a Jar | The Canning Diva

Ingredients

• 8 8-oz chicken breasts, bone in and skin on (4 pounds)
• 8 cups water
• 3 bay leaves
• 2 tablespoons olive oil
• 32 -oz andouille sausage, sliced into 1/4-inch thick rounds (4 cups)
• 1 1/2 pounds raw shrimp, peeled and deveined (3 cups)
• 16 Roma tomatoes, diced (4 cups)
• 2 cups sliced okra, fresh or frozen
• 1 large onion, chopped (1 1/2 cups)
• 2 medium bell peppers, chopped (2 cups)
• 2 jalapenos, finely chopped (1 cup)
• 2 celery stalks, finely chopped (1 cup)
• 1/2 bunch fresh parsley, coarsely chopped loosely packed (1/2 cup)
• 16 garlic cloves, minced (4 tablespoons)
• 8 cups chicken stock
• 4 tablespoons Tony Chachere's creole seasoning
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons paprika