Preheat oven to 375 degrees F. Select tender, well-developed ears of corn and remove shucks and silk. Using a sharp knife, cut lengthwise through the kernels to remove them from the cob. Scrape each cob using the blade of the knife to remove all milk and additional pulp from the corn. This is important since the richness of the dish will depend on how much milk and pulp can be scraped from the cobs. In a 7-quart cast iron dutch oven, melt bacon drippings over medium-high heat. Sauté chicken in oil until golden brown on each side. Add corn, onion, celery, bell peppers, garlic and andouille. Sauté 3-5 minutes or until vegetables are wilted. Add tomatoes, tomato sauce, stock and shrimp. Continue cooking until juices from the tomatoes and shrimp are rendered into the dish, approximately 15-20 minutes. Add green onions and season to taste using salt and pepper. Cover dutch oven and bake 1 hour until chicken is tender and the full flavors of corn and shrimp have developed.