In saucepan, add chicken stock, bay leaves, garlic, celery seed, thyme, pepper flakes. Simmer while prepping next steps.

Heat a large Dutch oven over high heat until hot, and then reduce heat to medium. Cook bacon, sausage, and lard in the hot pot, stirring slowly with a long wooden spoon, for 10 minutes. Season chicken thighs with kosher salt and black pepper. Add the chicken to pot, and cook, stirring often, 5 minutes or until chicken is brown. Set aside

Increase heat to medium-high. Add onion to pot, and cook about 15 minutes or until soft. Add bell pepper, celery, and cook 5 minutes. Continue stirring occasionally so everything in the pot cooks evenly.

Add rice, celery, paprika and the set aside items. Increase heat to high, and add tomatoes and seasoned chicken stock. Bring to a boil. Reduce heat to medium-low; cover pot, and simmer 15 minutes.

After the rice has simmered for 15 minutes, fold in the shrimp and green onions. Turn off the heat, and let everything continue to cook in the hot covered pot 10 more minutes. Remove the lid, fluff the jambalaya, and serve.